Crab Brunch Casserole Recipe - Allrecipes.com
Crab Brunch Casserole Recipe
  • READY IN hrs

Crab Brunch Casserole

Recipe by  

"A delicious casserole - elegant enough for a Sunday brunch!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  2. In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
  3. Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2008

5 stars for the ease of this recipe! I added an extra lb of shrimp & crawfish (2lbs seafood total), 1 extra cup of milk, 1 extra egg, & more croutons, Old Bay seafood seasoning, fresh ground sea salt & black pepper. I used a garlic & cheese flavored crouton. This was a raging hit at my Open House. Realtors in the South are known for our good cookin'!

 
Most Helpful Critical Review
Jun 02, 2004

This was good, but not great. With it being a casserole, I expected more eggs. I did changed it up a bit and used Old Bay Seasoning instead of the onion and parsley combo. To be honest, I think it was a little overwhelming with the seasoned croutons and the Old Bay Seasoning....it over powered the taste of the crab. I will probably make this again with Old Bay, but will try it w/unseasoned croutons. Guess it's all a matter of taste....my husband loved it.

 
Dec 28, 2003

It was FANTABULOUS!! I use imitation crab meat and a little more cheese with fresh chopped onions instead of the dried...next time I am going to add some mushrooms and maybe some fresh tomatoes on the top...it was so good my 1 yr old was eating it by the fist full!

 
Dec 28, 2003

The 'shallow casserole' needs to be at least 7.5 x 12 inches. This cooked in exactly one hour and tasted fabulous. I used Byrd backfin lump crabmeat - expensive but worth it. I will definitely make it again.

 
Dec 27, 2006

This was great. I used 4 eggs instead of 2, and an extra can of crab just to make it a little bigger. It came out perfect and my dad and father-in-law who never go back for seconds did. It was a wonderful Christmas brunch dish.

 
Apr 23, 2010

Very good! I made this for dinner for company (served over egg noodles) and they ended up requesting the leftovers to take with them! I made a few changes based on other reviews. 1 - I substituted 1/2 cup sauteed onions for the dried onions. 2 - I added a half tablespoon of Old Bay. 3 - I couldn't find unseasoned croutons (and was worried based on other reviews of the seasoned overtaking the crab taste) so I used bread cubes. This was PERFECT for company! I will definitely make again!

 
Dec 28, 2007

Was a big hit at my brunch. I would, however, recommend using 4 eggs instead of two. Definitely recommended.

 
Dec 31, 2003

This was delicious and simple to make...I would be proud to serve this anytime and to anyone!!!

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 607 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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