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.
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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
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- 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.
- Add the corn to the skillet and cook for another 3 minutes. Remove from heat and let cool slightly.
- 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.
- Gently fold in the crabmeat and vegetable mixture, being careful not to break up the crab lumps too much. Season with salt and pepper.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining breadcrumbs over the top.
- Bake for 35-40 minutes, or until the casserole is golden brown on top and set in the middle.
- 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.
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