Why You’ll Love This Recipe
I like this recipe because it’s quick to prepare and always crowd-pleasing. The creamy filling gets bubbly and golden in the oven, making every bite deliciously satisfying. I also enjoy how versatile it is—I can serve it as a main dish with a side salad or as a dip with crackers and bread.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound imitation crabmeat
½ large onion, finely chopped
¼ cup mayonnaise
¼ cup sour cream
4 ounces cream cheese (½ a block)
1 cup shredded Swiss cheese
2 teaspoons garlic powder
1 teaspoon dried parsley
Directions
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I preheat the oven to 350°F.
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In a large mixing bowl, I combine the imitation crab, onion, mayonnaise, sour cream, cream cheese, Swiss cheese, garlic powder, and parsley. I stir until everything is well mixed.
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I transfer the mixture into a casserole dish, spreading it evenly. For extra cheesiness, I sometimes add a sprinkle of shredded cheese on top.
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I bake the casserole for 30 minutes, or until the top is golden and bubbly.
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I let it cool slightly before serving warm.
Servings and Timing
This recipe makes about 8 servings. It takes 10 minutes to prepare, 30 minutes to bake, and about 40 minutes total.
Variations
I sometimes add diced bell peppers or celery for extra crunch. If I want more spice, I stir in a pinch of cayenne pepper or hot sauce. For a richer flavor, I swap Swiss cheese for mozzarella, cheddar, or a blend. I also like topping it with buttery breadcrumbs for a crispy finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the casserole with foil and warm it in the oven at 325°F until heated through. Individual portions also reheat well in the microwave. I don’t recommend freezing because the cream cheese mixture can change texture.
FAQs
Can I use real crab instead of imitation?
Yes, I can use lump crabmeat for a richer flavor.
Can I make this casserole ahead of time?
Yes, I prepare it up to a day in advance, refrigerate it, and bake when ready.
Can I add pasta to this casserole?
Yes, I mix in cooked pasta to make it more filling.
What can I substitute for Swiss cheese?
Mozzarella, cheddar, or Monterey Jack work well too.
Can I make this casserole spicy?
Yes, I add crushed red pepper flakes or diced jalapeños.
How do I prevent it from being watery?
I make sure to drain any excess liquid from the crab before mixing.
Can I serve this as a dip?
Yes, I serve it warm with crackers, chips, or bread.
Can I use low-fat ingredients?
Yes, I substitute low-fat cream cheese, sour cream, and mayo for a lighter version.
What side dishes go well with this?
I like serving it with a fresh green salad or roasted vegetables.
Can I freeze leftovers?
I don’t recommend freezing because the creamy texture doesn’t hold up well.
Conclusion
This crab casserole is one of my go-to comfort dishes because it’s creamy, cheesy, and full of flavor. I love how easy it is to prepare and how versatile it can be, whether I serve it as a main dish, a side, or even a party dip. It’s always a hit whenever I make it.
