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Deviled Crab Casserole                                             4 to 6 servings

I was introduced to deviled crab several years ago by a dear friend that was a fabulous cook. This is her



casserole recipe and it's a staple at her house and for many of our friends.  I like to divide the recipe into 6



individual ramekins and bake them until brown.  This is a great luncheon recipe and could easily be



doubled.  Sometimes I use Pepperidge Farm bread crumbs and add a little extra milk (up to ¼ cup).  


•  1 cup milk

•  1 cup soft bread crumbs

•  2 cups cooked, flaked crab meat

•  2 hard-boiled eggs, finely cut up

•  1½ tsp salt

•  A scant ½ tsp dry mustard

•  ½ tsp lemon juice

•  ¼ tsp cayenne pepper (or to taste)

•  ¼ cup melted butter

•  ½ cup buttered bread crumbs, enough to cover top

Preheat oven to 400°F.   You will need a greased 8-x-8 baking dish (or equivalent).


1.  In a medium bowl, combine milk and bread crumbs; stir in crab meat and eggs.

2.  Fold in remaining ingredients, except for buttered crumbs.  

3.  Scoop into prepared baking dish; cover with buttered crumbs.  Bake for 15 minutes until top is brown.


•  I like to add 1 to 2 teaspoons of Lite-House Poultry Seasoning to the bread mixture.


   It's a mixture of fresh herbs that have been freeze-dried.


deviled crab casserole, best deviled crab casserole

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