Little Crab Casseroles

Individual crab casseroles in little fiestaware ramekins

Here’s an easy recipe for decadent little creamy crab casseroles I developed based on a couple 1950’s dip recipes. 

They work very well if you are having people over and want to serve a comforting, hot appetizer.

Do me a favor, though:  buy decent ingredients.  Good mayo, like Best Foods/Hellmann’s, Raley’s or the new Costco version, and real cream cheese without gums, fillers and all the rest of the garbage in popular brands.  Gina Marie is good, and is available at some Costco locations in addition to upscale and natural markets.

Creamy Crab Casseroles
   Makes 8

8 ounces cream cheese
1 cup sour cream
1 cup mayonnaise
1 cup grated Asiago cheese
A few drops of chili oil and a couple dashes of white pepper OR a little regular old pepper
16 oz crab meat
1 tablespoon butter
ramekins (about 3/4 cup capacity)

1).  Place the cream cheese in a mixing bowl and mix with a stiff spatula or spoon until softened.
2).  Mix in sour cream, mayo, cheese and chili oil/white pepper or black pepper.
3).  Carefully fold in crab meat.
4).  Lightly butter the ramekins.
5).  Distribute crab mixture evenly among ramekins and smooth out tops.
6).  Bake at 325 deg F. until a bit bubbly – about 20 minutes.
7).  Broil for a minute or two to brown tops, but carefully so as not to burn!
8).  Serve with good crackers or some crusty bread.

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2 Responses to Little Crab Casseroles

  1. Greg says:

    Glad to see you are still blogging. Missed you over at EN

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