This Crab Casserole will make you feel just like you are on the coast. It’s hearty and loaded with crab. It’s great for special occasions or family dinners. There is also the fact that I love casseroles, because they make life so easy. It’s like a magic compilation all in one dish and it’s even better when you can freeze a few for days you don’t have time to cook.
This crab casserole recipe is one of my favorites, passed down to us from my husband’s Aunt Laurie. Aunt Laurie has a house on Dauphin Island. It’s located just off the coast of Alabama and it holds a special place in my heart because it’s where my hubby proposed to me. This crab casserole recipe was given to Laurie by one of her neighbors and everyone in our family loves it.
When you live on the coast, you have access to the freshest seafood but not to worry any kind of crab from you local store will do. Just be sure to check through the crab for bits of shell before you put it into your recipe.
- 1 1/2 medium green peppers diced
- 1 large onion diced
- 1 tablespoon minced garlic
- 8 talks of celery diced
- 2 tablespoons oil I use olive
- 4 egg yolks
- 3 cups 2% or whole milk
- 3 cups of Pepperidge Farm Herb Seasoned Cubed Stuffing
- 1 capful liquid crab boil
- 1/2 teaspoon each salt and pepper
- 2 lbs. lump crab meat
- 1 Stick Country Crock Butter
- 2 tablespoons AP flour
- SautÃ© green peppers, onion, garlic and celery in the oil until soft and set aside.
- Mix together the egg yolks, crab boil and milk then add the 2 cups of of bread cubes.
- Stir in salt, pepper and crab meat.
- In a small sauce pot melt 1 stick of Country Crock Butter and add the flour.
- Stir till browned lightly.
- Combine it all together and put in a 9 x 13 casserole dish.
- Bake at 350 degrees for 45-60 minutes.