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Creamy Crab Meat Casserole

Skill Level: Beginner

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 lb Cameron's Lump Maryland Crab Meat
  • 2 cups uncooked broad egg noodle pasta
  • tbsp cooking oil
  • 6 large mushrooms sliced
  • ½ green pepper diced
  • 1 can condensed cream of mushroom soup
  • ½ cup milk
  • 2 cups shredded monterray jack cheese
  • 1 clove garlic minced
  • ½ tsp thyme
  • ½ tsp oregano
  • ¼ tsp cayenne
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 slices white bread
  • ¼ cup butter melted
  • 1 cup arugula
  • ¼ lime juiced
  • 2 tbsp olive oil


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Cook the 2 cups of egg noodles according to package directions. Set aside until needed.
  3. In a medium sauce pan, heat the 1½ tbsp of oil and then cook mushrooms until golden brown, about 5 minutes. Take the pan off the heat and add the Lump Maryland Crab Meat, cream of mushroom soup, milk, diced green pepper, minced garlic, 1½ cups of the jack cheese, thyme, oregano, cayenne, salt, and pepper. Mix them all together, being careful not to break up the crab meat too much.
  4. Put the cooked egg noodles into a casserole dish and pour the crab mixture over them and toss it all together.
  5. Cut the white bread into small squares and toss them in the butter. Top the crab meat casserole with the remaining ½ cup of jack cheese and then put the bread cubes tossed in butter on top of this.
  6. Bake in the oven until the bread cubes become golden brown, 25-30 minutes.
  7. Toss your arugula with the lime juice and olive oil. Spoon your crab meat casserole onto plates and top with the dressed arugula.
  8. The citrus in the dressing helps to cut through the creaminess of the crab meat casserole so that it doesn't feel too heavy. Dinner is served!