English Crabmeat Casserole
A rich and creamy crabmeat casserole with a cheesy topping, perfect for seafood lovers and elegant dinners, blending delicate crab flavors with a smooth, savory sauce.
Ingredients
Instructions
- Combine the light cream, grated Cheddar cheese, Worcestershire sauce, butter, flour, dry sherry, salt, and pepper in a blender and mix until smooth.
- Place the flaked crabmeat in a buttered casserole dish.
- Pour the blended mixture over the crabmeat and stir thoroughly to combine.
- Sprinkle bread crumbs on top of the casserole.
- Bake at 400°F for 20 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of light cream. You can also substitute the Cheddar cheese with Gruyère for a different taste. To enhance the dish, add a pinch of cayenne pepper or a squeeze of lemon juice. If you have leftovers, mix in some cooked pasta for a quick meal. This dish is reminiscent of Kathy'S Crab Dip, so if you enjoy that, you'll love this casserole!
Serving Suggestions
This casserole pairs beautifully with a crisp green salad and crusty bread for a complete meal. For a more substantial dinner, serve it alongside rice or a light pasta dish. A glass of dry white wine complements the flavors well. You might also enjoy it with a side of roasted vegetables or as part of a seafood feast, similar to Crab And Corn Chowder Soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the crabmeat rubbery. For best results, cover it with foil to retain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of English Crabmeat Casserole contains roughly 197 calories, with 8g protein, 12g carbohydrates, and 13g fat. It is a good source of calcium (19% of the Daily Value), protein (17% of the Daily Value), and vitamin A (12% of the Daily Value). Note that it is relatively high in sodium, at 935mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen crabmeat for this casserole?
Yes, you can use frozen crabmeat. Just make sure to thaw it completely and drain any excess moisture before adding it to the casserole. Fresh crabmeat will yield the best flavor, but frozen is a convenient alternative that works well in this recipe.
What can I substitute for dry sherry?
If you don't have dry sherry on hand, you can substitute it with white wine or a splash of apple cider vinegar mixed with water. Both options will provide acidity and depth to the dish without overpowering the flavors of the crabmeat.
How do I know when the casserole is done baking?
The casserole is done when the top is golden brown and bubbly. You can also insert a knife into the center; if it comes out hot, the dish is ready. Keep an eye on it during the last few minutes of baking to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).