Bunch's Crab Casserole

13 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Frances S.
Recipe by  Frances S.

“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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (13)

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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 to bring out more of the crab mild flavor (which it did). Such an elegant dish--and my teen daughter ate the leftovers!



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 throw the leftovers away. We didn't even get that far. We couldn't even choke it down and I found myself making another meal. All my husband could taste was egg and mayonaise, and I decreased the amount of mayonaise. We couldn't taste the stuffing or the crab. There's another recipe for stuffed halibut that uses stuffing and crab, and it's amazing. I recommend doing a search and using it instead.

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Amount Per Serving (8 total)

  • Calories
  • 684 cal
  • 34%
  • Fat
  • 58.1 g
  • 89%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 19 g
  • 38%
  • Cholesterol
  • 220 mg
  • 73%
  • Sodium
  • 837 mg
  • 33%

Based on a 2,000 calorie diet



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Crab and Swiss Melts


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