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Individual Crab Casseroles


  • 1 pound backfin crabmeat
  • 2 slices bacon
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup chopped green pepper
  • ½ teaspoon pressed garlic
  • ¾ cup fresh cracker crumbs
  • ¼ cup butter, melted
  • ¼ cup milk
  • 1 egg, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper

Preheat the oven to 350° F.

Remove any shell or cartilage from crabmeat.

In medium skillet, cook bacon until crisp. Remove from pan, crumble and set aside. Cook onion, celery, green pepper and garlic in bacon drippings until tender. Remove from heat.

Stir in crumbs, butter, milk, egg, parsley, mustard, Worcestershire, salt and cayenne. Mix well. Gently stir in crabmeat. Place in 6 well-greased shells or ramekins. Sprinkle bacon over tops. Bake until brown and bubbly, about 20 to 25 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas