Crab Cake Casserole
Servings
4
Cook Time
35 minutes
This Crab Cake Casserole combines the savory taste of crab cakes with creamy mayo, tangy sour cream, and a blend of flavorful spices. The addition of crunchy crackers and melted cheddar cheese adds depth to the dish, creating a satisfying and rich flavor profile that's sure to delight your taste buds.
Rastelli’s
Ingredients
-
4 crab cakes
- 1 cup crushed crackers (such as Ritz crackers)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup shredded cheddar cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (optional)
- Salt and pepper to taste
- Lemon wedges, for serving
- Chopped parsley, for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray or butter.
Break the crab cakes into small chunks and place them in a mixing bowl.
- In the same bowl, add crushed crackers, mayonnaise, sour cream, chopped green onions, chopped red bell pepper, shredded cheddar cheese, Dijon mustard, Worcestershire sauce, Old Bay seasoning (if using), salt, and pepper. Mix everything together until well combined.
- Transfer the mixture into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for about 20-25 minutes, or until the casserole is heated through and the top is golden brown and crispy.
- Once done, remove from the oven and let it cool for a few minutes before serving.
- Serve the Crab Cake Casserole hot, garnished with chopped parsley and lemon wedges on the side.