Best Old Bay Crab Breakfast Casserole Recipes

CRAB CASSEROLE (AUNT MARJORIE)

Crab Casserole (Aunt Marjorie) image

I remember this as a child, and not wanting to eat it - I guess I just didn't trust casseroles back then! But the flavor is really wonderful. My Aunt Marjorie and Uncle Luther used crabs from their salt-water creek that they caught themselves near Chesapeake, VA. I normally buy prepared crab in the refrigerated meat section, or...

Provided by Susan Feliciano

Categories Seafood

Time 1h15m

Number Of Ingredients 16

Ingredients

CASSEROLE FILLING
2 lb crab meat, flaked, cartilage removed
1/2 lb velveeta cheese, cut in small cubes
(or use a package of velveeta cheese shreds)
1 Tbsp prepared horseradish
1 tsp tabasco sauce
salt and pepper to taste
1 1/2 tsp old bay seasoning
1/2 c real mayonnaise
2 Tbsp minced onion
1/2 stick (1/4 cup) melted butter
4 large eggs, beaten
TOPPING
1 bag unseasoned pepperidge farm bread crumbs
(or you can use panko bread crumbs)
1 stick (1/2 cup) butter

Steps:

1. Drain crab meat well. Remove any bits of cartilage. Set aside.
2. Preheat oven to 350°. In a large mixing bowl, stir together horseradish, Tabasco, salt, pepper, Old Bay seasoning, mayonnaise, onion, and 1/4 cup melted butter.
3. Fold in beaten eggs, crab meat, and Velveeta cheese, mixing gently until uniform.
4. Place mixture into a lightly oiled 9x13-inch baking dish.
5. For topping, melt 1 stick butter in a skillet. Add crumbs and coat but do not brown.
6. Spread topping on top of casserole. Bake at 350° until bubbly, about 45 minutes to 1 hour.

CRAB BRUNCH CASSEROLE

Crab Brunch Casserole image

A delicious casserole - elegant enough for a Sunday brunch!

Provided by DOREENB

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 10.7 g, Cholesterol 118.1 mg, Fat 15.1 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 8.3 g, Sodium 606.9 mg, Sugar 3.7 g

CHEESE & CRAB BRUNCH BAKE

Cheese & Crab Brunch Bake image

Who doesn't love a cheesy seafood casserole that can be pulled together in thirty minutes, popped in the fridge overnight, and ready for its baked up debut the next day? -Joyce Conway, Westerville, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons Dijon mustard
6 English muffins, split
8 ounces lump crabmeat, drained
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups shredded white cheddar cheese
12 large eggs
1 cup half-and-half cream
1 cup 2% milk
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 cups shredded Swiss cheese
1 cup grated Parmesan cheese
4 green onions, chopped
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper

Steps:

Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.

Nutrition Facts : Calories 428 calories, Fat 28g fat (13g saturated fat), Cholesterol 286mg cholesterol, Sodium 844mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

ORCAS ISLAND CRAB AND EGG CASSEROLE

Orcas Island Crab and Egg Casserole image

Make and share this Orcas Island Crab and Egg Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb cooked crabmeat (preferably Dungeness lumb crabmeat, picked over for shells and cartilage)
2 tablespoons minced onions
1 3/4 cups grated swiss cheese (or raw-milk cheddar cheese)
1/4 cup freshly grated parmesan cheese
1 tablespoon unbleached all-purpose flour
1 1/2-2 teaspoons Old Bay Seasoning
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup mayonnaise
6 large eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce (the white wine variety, if available)
sour cream
minced fresh chives (or whole chives with blossoms, in season)
capers

Steps:

Preheat oven to 375°; butter a 9-inch deep dish pie plate.
Layer the crab, onion, and cheeses in the dish.
In a bowl, mix together the flour, Old Bay seasoning, baking powder, salt, and pepper.
Whisk in the mayonnaise and eggs, combining just until uniformly yellow.
Add in the milk, mustard, and Worcestershire sauce; stir to combine.
Pour over crab mixture; bake 45-50 minutes or until puffed and golden brown.
Cool 10 minutes, then slice into wedges or squares; serve warm.
Garnish, if desired, with sour cream, chives, and capers.

Nutrition Facts : Calories 298.2, Fat 18.2, SaturatedFat 7.7, Cholesterol 217.1, Sodium 935.4, Carbohydrate 8.6, Fiber 0.1, Sugar 1.8, Protein 24.4