Deviled Crab Casserole
For Bess Soper, this dish is a true reflection of her cooking style: generous, flavorful and made to be shared. Her deviled crab casserole strikes a perfect balance between rich and bright, letting the sweetness of the crab shine while layering in just the right amount of seasoning and texture. It’s the recipe that’s always requested, the one that disappears first at gatherings and the one people associate with her the moment they take a bite. Comforting and crowd pleasing, it’s the kind of dish that brings everyone back for seconds. Serves 8.
Ingredients
- 2 pounds special crab meat
- 1 pound claw meat
- 3 cups onion finely chopped
- 1 1/2 cups celery finely chopped
- 2 bell peppers finely chopped
- 3 tablespoons Worcestershire sauce
- 2 cups mayonnaise
- 4 tablespoons yellow mustard
- 2 cups Pepperidge Farm herb stuffing mix
- 1 teaspoon paprika
- Dash of salt
- Black pepper to taste
- Topping & finish: Butter Old Bay seasoning, Ritz crackers
Instructions
- Gently pick through crab meat to remove any shells. In a skillet, lightly sauté onion, celery and bell peppers until softened.
- Combine crab, sautéed vegetables and remaining ingredients, mixing thoroughly. If mixture feels too wet, add a bit more stuffing mix. Place mixture in a 9x13 baking dish or individual ramekins.
- Crumble Ritz crackers (about 1-2 sleeves), and sprinkle evenly over the top. Lightly dust with Old Bay seasoning.
- Drizzle with melted butter, or dot the top with butter.
- Bake at 350 degrees for 20-25 minutes or until heated through and golden on top.
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