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Fresh Corn and Crab Summer Casserole with Old Bay Butter
There’s nothing quite like the combination of fresh corn and succulent crab in this mouthwatering summer casserole topped with Old Bay butter!
Ingredients
- 4 cups fresh corn kernels (about 6 ears)
- 1 lb fresh lump crab meat
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 5 tablespoons unsalted butter, melted
- 1/4 cup fresh parsley, chopped for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the corn kernels, crab meat, milk, cream, and eggs. Mix gently to combine.
Stir in the shredded cheddar cheese, chopped onion, garlic, Old Bay seasoning, salt, and pepper until everything is evenly distributed.
Pour the mixture into a greased 9x13 inch baking dish.
Drizzle the melted butter over the top of the casserole.
Bake in the preheated oven for about 35-40 minutes, or until the top is golden and the center is set.
Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley.
Kitchen Tools
- Mixing bowls
- Greased baking dish
- Measuring cups and spoons
- Sharp knife and cutting board
- Large spoon or spatula for mixing
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can use frozen corn, but fresh will provide a better flavor and texture.
Omit the crab and replace it with additional vegetables or a meat substitute.
Absolutely! You can assemble it a day in advance and bake it just before serving.
Leftover crab can be added to salads, sandwiches, or used as a pizza topping.
It can be frozen, but it's best enjoyed fresh or within a few days of preparing.