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Easy Crab Cake Casserole

Serves 4

Ingredients

  • 3 tablespoons butter
  • 1 cup red bell pepper seeded and diced
  • 1 cup yellow bell pepper seeded and diced
  • 1 cup orange bell pepper seeded and diced
  • 1/2 cup celery diced
  • 1/2 cup yellow onion diced
  • 16 oz Maryland Jumbo Lump Crab Cake mix
  • 6 oz package of stuffing mix
  • 2 large eggs
  • 1/2 cup mayonnaise
  • 1 cup low sodium chicken or vegetable broth
  • 1/2 cup fresh scallions chopped
  • 1/2 cup grated parmesan divided

Instructions

  1. Preheat oven to 350°F and lightly spritz a 13x9-inch casserole dish with cooking spray.
  2. 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.
  3. While the veggies are sautéing, gently crumble the crab cake mix into a large bowl and sprinkle with the stuffing mix.
  4. In a separate bowl, place eggs, mayonnaise, and broth, and whisk to combine.
  5. 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.
  6. Once rested, transfer the casserole mix to the prepared casserole dish, and spread out in an even layer.
  7. Place in the oven and bake for 30 minutes or until fluffy and slightly crisp around the edges.
  8. Sprinkle the casserole with the remaining scallions and parmesan before serving.