Crab Imperial Casserole

Crabmeat in Cans
Alex Wong/ Getty Images News
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
207 Calories
10g Fat
14g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 207
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 19%
Cholesterol 58mg 19%
Sodium 625mg 27%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 15g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The sauce for this tasty crab casserole is a simple white sauce combination, seasoned with a little mayonnaise, vinegar, and dry mustard.

The crab mixture is baked in individual ramekins. The recipe makes 8 small servings, but could easily be halved.


  • 2 tablespoons butter
  • 2 heaping tablespoons flour
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1 teaspoon vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 2 heaping tablespoons mayonnaise
  • 1 slice bread, torn
  • 1 pound crab meat

Steps to Make It

  1. Melt butter; stir in flour. Add 1/2 cup milk gradually, stirring. Add salt, mustard, vinegar and Worcestershire sauce; cook until thickened. Cool. Add mayonnaise to the sauce.

  2. Moisten crumbs with remaining milk; add to crab. Mix crab mixture with sauce mixture.

  3. Spoon into 8 ramekins. Bake at 350 F for 15 minutes.

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