Woodward House Crab
Woodward House Crab is a rich, creamy crab dish with sautéed vegetables and seasoned sauce, perfect for elegant gatherings or special occasions featuring bold flavors.
Ingredients
Instructions
- Sauté onion and green pepper in butter.
- Add other ingredients to crab meat.
- Add 1/2 cup cracker crumbs, 1 teaspoon parsley, 1/2 cup light cream, salt, and pepper to the crab and toss lightly.
- Bake at 450° until bubbly.
Tips & Substitutions
For the best flavor, use fresh backfin crab if possible. If you're in a pinch, canned crab can work, but drain it well to avoid excess moisture. For a bit of heat, consider adding a dash of hot sauce or cayenne pepper. If you're missing dry mustard, you can substitute with Dijon mustard for a different flavor profile.
Serving Suggestions
Serve this dish hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a crisp green salad or garlic bread. For a full meal, consider serving alongside some sautéed vegetables or as a starter before a seafood main, like Cajun Pecan Catfish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in an oven-safe dish and warm at 350°F until heated through, about 15-20 minutes. Avoid microwaving, as it can make the crab tough.
Nutrition & Diet Analysis (per serving)
Each serving of Woodward House Crab contains roughly 599 calories, with 9g protein, 103g carbohydrates, and 18g fat. It is an excellent source of vitamin C (25% of the Daily Value) and calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 576mg per serving (25% 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 a different type of crab meat?
Yes, you can substitute lump or claw meat for the backfin crab in this recipe. Each type has its distinct flavor and texture, so choose according to your preference. Just ensure that it is well-drained before mixing with the other ingredients.
What can I use instead of mayonnaise?
If you're looking for a lighter option, Greek yogurt can be used as a substitute for mayonnaise. It provides creaminess with added protein. Alternatively, consider using sour cream for a tangy flavor that complements the crab.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. When ready to serve, simply spread it in a baking dish and bake as directed until bubbly.
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).