Ahh the Crab Cake Casserole! This stunning seaside appetizer is finally truly shareable! Filled with all the sweet and savory crab flavor and creamy, tangy flavor of its namesake, Crab Cake Casserole also contains plenty of surprises. Extra tangy olives and super savory hard-boiled eggs round out the fresh-caught flavor. Enjoy it with your favorite people and take your taste buds on an oceanic adventure!
Ingredients
- 1 (6.5-ounce) can crabmeat, drained
- 1 cup mayonnaise
- 1 cup soft breadcrumbs, plus 1/2 cup, buttered, divided
- 3/4 cup half-and half
- 6 eggs, hard-boiled and diced
- 1 cup onion, chopped
- 1/4 cup green olives, sliced, plus more, to taste, for garnish
- 1/4 cup fresh parsley, chopped
- 3/4 teaspoon salt
- pepper, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 1-quart casserole dish.
Step 3 –In a large bowl, break up the crabmeat into chunks.
Step 4 –Add the mayonnaise, 1 cup of the soft breadcrumbs, the half-and-half, the diced eggs, the onion, 1/4 cup of the green olives, the parsley, the salt, and the pepper to the crabmeat and fold to combine.
Step 5 –Spoon the mixture into the prepared casserole dish.
Step 6 –Top the filling mixture with the 1/2 cup of the buttered breadcrumbs.
Step 7 –Bake until golden and crispy on top, about 20-25 minutes.
Step 8 –Garnish with the extra sliced olives and serve.
