Crabmeat Bake Special

Crabmeat Bake Special

Made  times
sal 26

"Delicious for lunch or a light dinner."
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35 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a mixing bowl, combine the crab, bread crumbs, mayonnaise, milk, chopped eggs, onion, and salt. Mix thoroughly. Pour into a 1 quart casserole dish.
  4. Bake in a preheated oven for 25 minutes or until the top is lightly brown and bubbly.



Not bad, but didn't quite impress my taste buds. I'll take my crab a different way.

I did not care for this recipe.

I love this recipe. It is sooooooo good wheat thins. I used everything I could to reduce the fat. andit still was good.

I replaced the canned crabmeat with imitation crabmeat. My family had mixed feelings about the flavor. Very easy quick and easy to make. I think it would be great for a brunch with plenty of o...

i thought it had a good aftertaste husband liked it most likely will make again thanks

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