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Preheat oven to 350°F and lightly spritz a 13x9-inch casserole dish with cooking spray.
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Melt butter in a large skillet over medium heat. Once the butter has melted, add the bell peppers, celery, and onions, and sauté until tender, about 3-4 minutes.
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While the veggies are sautéing, gently crumble the crab cake mix into a large bowl and sprinkle with the stuffing mix.
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In a separate bowl, place eggs, mayonnaise, and broth, and whisk to combine.
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Add the sautéed veggies, 1/4 cup scallions, 1/4 cup grated parmesan, and liquid mixture to the bowl and gently stir to combine, set aside to rest for 5 minutes.
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Once rested, transfer the casserole mix to the prepared casserole dish, and spread out in an even layer.
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Place in the oven and bake for 30 minutes or until fluffy and slightly crisp around the edges.
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Sprinkle the casserole with the remaining scallions and parmesan before serving.