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Crab Brunch Casserole


"A delicious casserole - elegant enough for a Sunday brunch!"
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1 h 15 m servings 273 cals
Original recipe yields 8 servings


  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

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

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  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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Read all reviews 73
  1. 94 Ratings

Most helpful positive review

It was FANTABULOUS!! I use imitation crab meat and a little more cheese with fresh chopped onions instead of the time I am going to add some mushrooms and maybe some fresh tomatoes ...

Most helpful critical review

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 thi...

Most helpful
Most positive
Least positive

It was FANTABULOUS!! I use imitation crab meat and a little more cheese with fresh chopped onions instead of the time I am going to add some mushrooms and maybe some fresh tomatoes ...

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 se...

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 definitel...

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...

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 substit...

This is the first recipe I tried out of the new slow cooker and casserole cookbook and it was so good and very easy to assemble. I don't care for the thought of seafood for a brunch item so I m...

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

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

I halved this recipe, and used onion & garlic powders, and a tsp of Old Bay. I also topped the Parm with some panko, and baked it about 30 minutes at 350. Be sure to use the best freshly grated ...