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Crab Brunch Casserole

This Crab Brunch Casserole is warm, creamy, and full of gentle seafood flavor. It bakes into a soft, golden casserole with tender crab and fluffy eggs in every bite. Perfect for relaxed brunch mornings, holidays like Mother's Day, or an easy comforting dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Casserole
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 8 ounces lump crab meat picked clean
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup bread cubed
  • 1/2 cup onion diced
  • 1/2 cup bell pepper diced
  • 2 tablespoons butter melted
Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon parsley chopped

Equipment

  • Baking Dish
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with butter or cooking spray.
  2. Spread the cubed bread evenly across the bottom of the baking dish.
  3. Scatter the crab meat evenly over the bread, keeping the pieces as whole as possible.
  4. Add the diced onion and bell pepper across the top of the crab and bread.
  5. In a mixing bowl whisk together the eggs, milk, melted butter, salt, pepper, and garlic powder until smooth.
  6. Pour the egg mixture slowly over the bread and crab, making sure everything is coated.
  7. Sprinkle the shredded cheddar cheese evenly across the top.
  8. Bake for 35 to 40 minutes until the center is set and the top becomes lightly golden.
  9. Let the casserole rest for about 5 minutes before serving. Sprinkle chopped parsley on top and enjoy warm.

Notes

Day-old bread works best because it absorbs the egg mixture better. Fresh lump crab provides the sweetest flavor, but canned crab can also be used if drained well.