Crab Brunch Casserole

Crab Brunch Casserole

66 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
DOREENB
Recipe by  DOREENB

“A delicious casserole - elegant enough for a Sunday brunch!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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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Reviews (66)

Rate This Recipe
amyweav
59

amyweav

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 sea salt & black pepper. I used a garlic & cheese flavored crouton. This was a raging hit at my Open House. Realtors in the South are known for our good cookin'!

MEADOW MCKINLEY
50

MEADOW MCKINLEY

It was FANTABULOUS!! I use imitation crab meat and a little more cheese with fresh chopped onions instead of the dried...next time I am going to add some mushrooms and maybe some fresh tomatoes on the top...it was so good my 1 yr old was eating it by the fist full!

sunleaf
39

sunleaf

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 definitely make it again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 273 cal
  • 14%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 10.7 g
  • 3%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 124 mg
  • 41%
  • Sodium
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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