Individual Crab Casseroles

Yield: 6 servings (serving size: 1 gratin dish)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 10.2g
  • Saturated fat: 2g
  • Protein: 15.6g
  • Carbohydrate: 12g
  • Cholesterol: 63mg
  • Iron: 1.4mg
  • Sodium: 617mg
  • Calories from fat: 44%
  • Fiber: 2.4g
  • Calcium: 97mg


  • Cooking spray
  • 1 cup finely chopped green bell pepper
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green onions
  • 1/3 cup light mayonnaise
  • 1/3 cup yogurt-based spread (such as Brummel & Brown)
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons Creole mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups French bread bread-crumbs (about 2 1/2 ounces bread), divided
  • 1 pound lump crabmeat, drained and shell pieces removed


  1. Preheat oven to 350°.
  2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat. Add bell pepper, celery, and onions; sauté 5 minutes or until vegetables are tender. Remove from heat.
  3. Stir in mayonnaise and next 8 ingredients. Gently stir in 3/4 cup breadcrumbs and crabmeat.
  4. Spoon crabmeat mixture evenly into 6 gratin dishes coated with cooking spray; top each with 2 tablespoons breadcrumbs. Coat breadcrumbs with cooking spray. Bake at 350° for 20 minutes or until bubbly and lightly browned.
  5. NOTE: If you don't have gratin dishes, use 6-ounce ramekins or custard cups. Bake at 350° for 28 minutes or until bubbly and lightly browned.
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