Ingredients
Scale
- 1 lb (450 g) fresh or canned lump crab meat
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 large egg
- 1/2 cup bread crumbs
- 1/2 cup green bell pepper, finely diced
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning (or mild seafood seasoning)
- Salt and black pepper to taste
- 1/2 tsp paprika for garnish
- 2 tbsp butter, melted
Instructions
- Prepare Crab Meat: Pick through the crab meat carefully, removing any shells. Keep the lumps intact for the best texture. Place in a large mixing bowl.
- Chop and Sauté Vegetables: Finely chop bell pepper, onion, and celery. Heat butter in a skillet over medium heat and sauté the vegetables for 3–4 minutes until softened. Allow to cool slightly.
- Mix Creamy Base: In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, egg, Old Bay seasoning, parsley, salt, and black pepper.
- Combine Ingredients: Gently fold sautéed vegetables and creamy mixture into the crab meat, taking care not to break the lumps. Adjust seasoning if necessary.
- Prepare Baking Dish: Preheat oven to 375°F (190°C). Butter a casserole dish or individual ramekins. Spoon crab mixture evenly into the dish.
- Add Topping: Sprinkle bread crumbs over the top, drizzle melted butter, and lightly dust with paprika.
- Bake: Bake uncovered for 20–25 minutes, or until the top is golden brown and crisp. Remove from oven and allow to rest for a few minutes.
- Serve: Serve hot with lemon wedges, alongside salad, rice, or vegetables.
Notes
Use fresh or high-quality canned crab meat for best flavor.
Adjust seasoning to taste; mild seafood seasoning can replace Old Bay.
For individual servings, use ramekins to create elegant portions.
Can be prepared a day in advance; store unbaked mixture in the refrigerator.
- Prep Time: 15
- Cook Time: 25