Ingredients
For the Crab Base:
- 1 lb lump crab meat (fresh or canned, drained)
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp fresh lemon juice
For the Crispy Topping:
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp melted butter
- 1 tsp dried parsley
For Garnish:
- Fresh chopped parsley
- Lemon wedges
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
In a saucepan over medium heat, melt 4 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the heavy cream, Parmesan cheese, salt, black pepper, and paprika, cooking until the sauce thickens slightly. Remove from heat and stir in the lemon juice.
Place the lump crab meat in a large mixing bowl. Pour the garlic butter sauce over the crab and gently toss to coat. Be careful not to break up the delicate crab meat too much.
Spread the crab mixture evenly into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly on top.
In a small bowl, mix together panko breadcrumbs, grated Parmesan, melted butter, and dried parsley. Stir until well combined.
Sprinkle the breadcrumb mixture evenly over the crab casserole. Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley and serve with lemon wedges on the side. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 390
- Sugar: 1g
- Fat: 24g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g