Crab and Corn Casserole: A Comforting Coastal Classic

 This hearty casserole combines sweet lump crabmeat with fresh corn and a rich, creamy sauce for a dish that perfectly balances seafood sophistication with home-style comfort. Whether served as a main course or a side dish, this casserole brings a taste of coastal cuisine to your dinner table.

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6-8

Ingredients

• 1 pound lump crabmeat, carefully picked over for shells
• 3 cups fresh or frozen corn kernels
• 1 red bell pepper, finely diced
• 1 medium onion, finely chopped
• 2 celery stalks, finely diced
• 3 tablespoons butter
• 2 cups heavy cream
• 4 ounces cream cheese, softened
• 2 large eggs, beaten
• 1 cup seasoned breadcrumbs, divided
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and bell pepper. Cook until vegetables are softened, about 5-7 minutes.
3. Add the corn to the skillet and cook for another 3 minutes. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the heavy cream, cream cheese, and eggs until smooth. Stir in 3/4 cup of the breadcrumbs, parsley, Old Bay seasoning, and garlic powder.
5. Gently fold in the crabmeat and vegetable mixture, being careful not to break up the crab lumps too much. Season with salt and pepper.
6. Pour the mixture into the prepared baking dish. Sprinkle the remaining breadcrumbs over the top.
7. Bake for 35-40 minutes, or until the casserole is golden brown on top and set in the middle.
8. Let rest for 10 minutes before serving.

Recipe Tips

• For best results, use fresh lump crabmeat. If using canned, drain it well.
• Fresh corn will provide the sweetest flavor, but frozen corn works well too.
• The casserole can be assembled up to 24 hours in advance and refrigerated before baking.
• The leftover casserole will be kept in the refrigerator for up to 3 days.

Serving Suggestions

Serve this rich casserole with a crisp green salad and crusty bread. For a lighter meal, it can be served as a side dish alongside grilled fish or chicken. A chilled glass of Chardonnay or Sauvignon Blanc makes an excellent pairing.

This Crab and Corn Casserole brings together the sweetness of corn, the delicate flavor of crab, and a creamy, satisfying sauce. It's an impressive dish that's perfect for both family dinners and special occasions.