Bunch's Crab Casserole

13
Frances S. 1

"This is my grandmother's recipe - 'Bunch' is short for 'Honeybunch,' our pet name for her. It is always a huge hit and it can be constructed the night before if need be. Just allow a little extra cooking time since the dish will be cold from refrigeration."
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Ingredients

1 h 15 m servings 684 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 58.1 g
  • 89%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 210 mg
  • 70%
  • Sodium:
  • 837 mg
  • 33%

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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Directions

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  1. 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.
  2. Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
  3. In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
  4. Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

I made this recipe for Christmas Eve dinner -- I must admit, it was the best crab casserole that I have ever had. I did use lump crab meat and would suggest that to anyone making this dish.

Most helpful critical review

Can I give zero stars? Negative stars? This was so dissapointing and I hate to say it, but gross. This must be a hate it or love it kind of recipe. I relate to the woman who said she had to ...

I made this recipe for Christmas Eve dinner -- I must admit, it was the best crab casserole that I have ever had. I did use lump crab meat and would suggest that to anyone making this dish.

WOW! Served this at a ladies' luncheon and it was a huge hit. "Easy" doesn't begin to describe the simplicity of this one. I used canned crab (claw meat) and Miracle Whip instead of plain mayo t...

Can I give zero stars? Negative stars? This was so dissapointing and I hate to say it, but gross. This must be a hate it or love it kind of recipe. I relate to the woman who said she had to ...

I love crab in any form or fashion, but this was soooo awesome! I served it for a themed seafood brunch. Everyone really enjoyed this particular casserole. I made a few changes: I used one and a...

This is good comfort food. Rich, satisfying and filling. Thanks to all of the other reviewers - I made adjustments according to your comments. I used only 1/4 c. of sherry and 1/2 c. of mayo ...

Excellent! I added a little shrimp to it also. A huge hit with everyone. Have used it cold on crackers as an appie, too!

This had way too much mayonaise for me & my husband. Had to throw all the leftovers away.

The 1/2 C sherry is too much. I like sherry but it overpowered everything. Perhaps cut it to 1/8C and go up from there.