Hot Crab Bake

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Servings: 6 Difficulty: Advanced
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A creamy, golden-topped seafood casserole with tender crab, hard-boiled eggs, and crunchy almonds.
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This classic Hot Crab Bake is a comforting, elegant dish that transforms simple ingredients into a restaurant-quality meal. The base is a rich, velvety white sauce made from butter, flour, and milk, which perfectly coats the sweet, tender crab meat. Chopped hard-boiled eggs and vibrant pimiento add texture and color, while a topping of buttery bread crumbs and slivered almonds provides a delightful crunch. It’s an ideal choice for dinner parties, holiday gatherings, or a special weeknight treat. Serve it alongside crusty bread to soak up the creamy sauce and enjoy a dish that balances savory richness with delicate seafood flavors.

Hot Crab Bake recipe image
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Hot Crab Bake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 331.7

Description

This classic Hot Crab Bake is a comforting, elegant dish that transforms simple ingredients into a restaurant-quality meal. The base is a rich, velvety white sauce made from butter, flour, and milk, which perfectly coats the sweet, tender crab meat. Chopped hard-boiled eggs and vibrant pimiento add texture and color, while a topping of buttery bread crumbs and slivered almonds provides a delightful crunch. It&# 226;ÂÂs an ideal choice for dinner parties, holiday gatherings, or a special weeknight treat. Serve it alongside crusty bread to soak up the creamy sauce and enjoy a dish that balances savory richness with delicate seafood flavors.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. Drain, flake, and remove any cartilage from the crab meat. Chop the hard-cooked eggs.
  3. In a skillet, melt 4 tablespoons of butter over medium heat.
  4. Blend in the flour and cook for 1-2 minutes to remove the raw flour taste.
  5. Add the milk all at once, whisking constantly to prevent lumps.
  6. Cook and stir until the sauce thickens and becomes bubbly.
  7. Gently fold in the crab meat, chopped eggs, and pimiento.
  8. Season with salt and pepper to taste.
  9. Spoon the mixture evenly into 6 individual casserole dishes or baking shells.
  10. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs.
  11. Sprinkle the buttered bread crumbs over the crab mixture.
  12. Top with slivered almonds.
  13. Bake uncovered for 20 to 25 minutes, until heated through and the topping is golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 331.7kcal
% Daily Value *
Total Fat 18.0g28%
Saturated Fat 6.0g30%
Cholesterol 73.4mg25%
Sodium 568.9mg24%
Total Carbohydrate 17.6g6%
Dietary Fiber 0.4g2%
Sugars 6.1g
Protein 23.7g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using fresh crab meat, ensure it is cooked before adding to the sauce.

You can substitute panko breadcrumbs for a crunchier topping.

For added flavor, consider adding a pinch of cayenne pepper or Old Bay seasoning to the white sauce.

Serve immediately while hot. Leftovers can be refrigerated for up to 2 days and reheated gently.

Keywords: crab, bake, casserole, seafood, eggs, almonds, pimiento, white sauce, comfort food, dinner, main dish, buttery, creamy, oven-baked, classic, holiday, entertaining, easy, family-style, rich
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