Seafood Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Baked Crabmeat
Lightened-up baked crab cups with sauteed peppers, celery, and a creamy mustard binding.
Contains common allergens
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Instructions
5 steps- 1
Coat a nonstick skillet with cooking spray and place over medium-high heat until hot. Add the chopped green pepper and celery and saute until tender, about 5 minutes.
- 2
Remove the skillet from the heat and stir in the parsley, prepared mustard, black pepper, and hot sauce; mix well.
- 3
In a separate bowl, lightly beat the egg substitute, then whisk in the mayonnaise until smooth.
- 4
Add the sauteed celery mixture and the crabmeat to the egg mixture, stirring gently to keep the crab in lumps.
- 5
Divide the mixture evenly among individual baking cups and set them on a baking sheet. Bake at 375°F for 15 to 20 minutes, until heated through and lightly golden on top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
50/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving170
Calories
3 g
Protein
3 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Baked crabmeat casseroles are a coastal North American classic, especially along the Mid-Atlantic and Gulf, where lump crab is folded into a creamy base and broiled until bubbling. The dish descends from the same tradition that gave us crab imperial and deviled crab, designed to stretch precious crabmeat with a rich binder while keeping it the star. It is the kind of dish that shows up at holidays and church suppers because it feels generous.
Listahan note
This version keeps the binder light so the sweet crab flavor leads, and finishes with a quick broil for a golden top.
Technique cues
- Fold the crab in gently at the very end so the lumps stay intact rather than shredding into the sauce.
- Pick through the crabmeat for shell fragments by spreading it on a sheet pan under good light before mixing.
- Broil only at the finish and watch closely, since the buttery top can go from golden to burnt in under a minute.
Kitchen flow
- Parallel prep
- Pick the crab and mix the binder while the oven preheats so assembly is a quick fold and fill.
- Make-ahead
- Assemble the dish unbaked and refrigerate a few hours ahead, then bake just before serving.
- Leftover move
- Spread leftovers on toasted bread and broil for an open-faced crab melt.
- Cleanup rhythm
- Soak the baking dish right away since the cheesy-buttery top sets hard as it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Lump crabmeat
the star
Purpose: Lump crab brings sweet, delicate flavor and the prized large pieces that define the dish.
Handling: Drain and pick over for shells, keeping lumps whole.
Adaptation: Backfin or claw meat costs less and works fine if you want a more economical bake.
Mayonnaise
the creamy binder
Purpose: Mayonnaise holds the crab together and keeps it moist without overpowering it.
Handling: Use just enough to bind, not drown.
Adaptation: Greek yogurt or a light bechamel lighten the dish.
Dijon mustard
the gentle sharpener
Purpose: Mustard adds tang that keeps the rich binder from tasting flat.
Handling: Whisk into the mayonnaise base before folding in crab.
Adaptation: A dash of Worcestershire gives savory depth instead.
Breadcrumbs
the golden topping
Purpose: A light crumb layer crisps under the broiler for textural contrast.
Handling: Toss with melted butter so they brown evenly.
Adaptation: Crushed crackers like saltines are a traditional alternative.
Old Bay seasoning
the regional seasoning
Purpose: Old Bay is the classic Chesapeake spice that makes baked crab taste authentically coastal.
Handling: Stir into the binder to season throughout.
Adaptation: A mix of celery salt, paprika, and pepper approximates it.
Technique notes
- Treat the crab like the luxury it is and minimize stirring once it is in the bowl.
- Bring the mixture close to room temperature before baking so it heats through without overcooking the edges.
- A squeeze of lemon over the finished bake brightens the richness instantly.
Ingredient swaps
- Gluten-free direction
- Top with gluten-free breadcrumbs or crushed gluten-free crackers.
- Lighter direction
- Replace half the mayonnaise with Greek yogurt for a tangier, lower-fat binder.
- Lower-sodium direction
- Cut the Old Bay and season with fresh herbs, lemon, and pepper instead.
Serve alongside
- Buttery dinner rolls
- Crisp green salad with vinaigrette
- Roasted asparagus
- Lemon rice pilaf
- Unoaked Chardonnay
- Dry sparkling water with lemon
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers airtight for up to two days. Reheat gently in a 325F oven to warm through without drying the crab; microwaving can make it rubbery. This dish does not freeze well because the creamy binder separates on thawing.
Equipment
- Shallow baking dish or gratin dishes
- Sheet pan for picking crab
- Rubber spatula
- Broiler
Make this household-aware
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Plan it in Listahan
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