Quick Crab Casserole
Ingredients
- 2 cups lump crab meat, fresh or canned
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- Salt and black pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup crushed buttery crackers (such as Ritz)
- 1 tbsp melted butter
Instructions
- Preheat oven to 375°F. Lightly grease a 9x9 inch baking dish with cooking spray or butter.
- In a skillet over medium heat, cook diced onion and green bell pepper in a little butter for 4 to 5 minutes until softened. Add minced garlic and cook for 1 more minute. Remove from heat.
- In a large bowl, stir together cream of mushroom soup, sour cream, and mayonnaise until smooth. Mix in Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Fold in the cooked onion and pepper mixture, then gently fold in the crab meat, being careful not to break up the lumps.
- Pour the mixture into the prepared baking dish and spread evenly. Top with shredded cheddar cheese.
- In a small bowl, toss crushed crackers with melted butter. Scatter evenly over the cheese layer.
- Bake uncovered for 20 to 25 minutes until edges are bubbling and the topping is golden brown. Let rest 5 minutes before serving.
Notes
Press canned or frozen crab meat between paper towels before mixing to remove excess moisture — this keeps the casserole creamy and set rather than watery.