Crab Casserole Recipe

individual serving of crab casserole on a white plate with the baking dish full of casserole in the background — Crab Casserole

If the Chinese restaurant crab casserole of your childhood still fills your dreams, this easy recipe for a hearty casserole is your dream come true!

Endless variations of this Chinese buffet crab casserole exist online, and after testing and re-testing, I’ve perfected this one to match my memories of the very best. And I’ve included variations and flavor options in the FAQ section below, so you can make this imitation crab casserole your own.

What you’ll need to make this popular dish of crab casserole:

ingredients for crab casserole in small dishes on a blue table

Mayonnaise
Sour cream
Lemon zest
Cheddar cheese
Green onions
Celery (optional)
Imitation crab meat (chunk or flake style)

Full measurements and directions included in printable recipe card below.

Step by step instructions for making crab casserole just like your local Chinese Buffet:

To begin, preheat your oven to 375℉. Lightly spray or grease an 8 x 8 square baking dish (equivalent to 2-quart casserole dish). Set aside.

Next, prepare your crab. If using crab sticks, cut each into three pieces. If using chunk or flake style that’s already portioned, transfer to a large bowl. Break up or shred about half of the crab chunks into smaller pieces.

a pile of whole imitation crab sticks on a plate with a pile of sticks on a cutting board divided into thirds

ingredients for crab casserole in small bowls on a blue table

Now add the remaining ingredients to the bowl of crab. First, remove 1/4 cup shredded cheddar cheese and one tablespoon of diced green onion and set aside for topping. Then add mayo, sour cream, lemon zest, diced green onions and celery (if using) and 3/4 cup shredded cheese to the imitation crabmeat. Stir to combine well.

ingredients for crab casserole in a yellow mixing bowl.

combined crab casserole mixture in a yellow mixing bowl

Transfer crab mixture to your prepared baking dish. Spread evenly. Top with remaining 1/4 cup cheese and 1 tablespoon green onions.

crab casserole mixture spread into a baking dish

unbaked crab casserole in a blue dish sprinkled with shredded cheddar

Bake in preheated oven at 375℉ for 25-30 minutes, or until the crab meat casserole is warmed through and the celery and onions are tender. If you’re looking for a deeper golden brown on the cheese, broil for final 1-2 minutes of bake time. Remove from oven and serve.

a serving of crab casserole on a white plate next to a blue casserole dish

FAQ’s, Variations and Serving Suggestions:

Can I add seasoning to this crab casserole recipe?

I tested the casserole using a variety of seafood seasoning, garlic powder, black pepper and white pepper. Ultimately, I preferred the casserole that let the sweet crab meat really shine. But if you want a more savory crab casserole experience, feel free to add a 1/2 teaspoon of your favorite seasoning, Dijon mustard, hot pepper sauce, worcestershire sauce, soy sauce or even a simple 1/2 teaspoon salt. Since the crab mixture doesn’t include raw eggs, feel free to taste the crab before baking to adjust seasoning.

Can I add cream cheese to the mixture?

Lots of recipes include cream cheese in their crab casserole, but after testing, I found the cream cheese to be too heavy and savory for my taste. I was hoping for a crab rangoon experience and it just didn’t deliver. If you have cream cheese and want to include it, I recommend starting with a couple of tablespoons of softened cream cheese and a good pinch of sugar. Use a wire whisk to combine with the mayo and sour cream to form a creamy sauce. Add the rest of the ingredients and then taste and adjust.

Will other types of cheese work besides cheddar?

Feel free to substitute your favorite shredded cheese here, including colby, swiss cheese, mozzarella, or even Parmesan cheese.

To store, transfer crab casserole to an airtight container or wrap the cooled casserole dish tightly with plastic wrap and keep in the refrigerator for up to 3 days. Leftovers can be eaten cold, or reheat in the microwave for 30-45 seconds until warmed through.

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