Jumbo Lump Stuffed Crab Casserole

By jwbrouss

Ingredients

• 1 lb jumbo lump crabmeat
• 1 lb claw meat
• 1 stick butter, melted
• 1/4 cup onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup green onion tops, finely chopped
• 2 tbsp chopped fresh parsley
• 3/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1/2 to 1 tsp Tony Chachere's Creole seasoning
• 1 tbsp worcestershire sauce
• 1/4 cup fresh lemon juice
• 1/2 cup saltine cracker crumbs

Details

Servings 6
Cooking time 25mins

Preparation

Step 1

1. Place the crabmeat in a large mixing bowl & gently pick thru it for shells. Once the crabmeat has been checked, set it in the refrigerator to keep it cold.
2. Preheat oven to 350 degrees. Butter a 9" x 13" casserole dish with 2 tablespoons of the melted butter.
3. Using another 2 tablespoons of the melted butter, saute the onion & celery for 2 to 3 minutes. Remove from heat, toss in the green onions and parsley, and set aside.
4. In a separate mixing bowl, whisk together the mayo, mustard, seasoning, Worcestershire sauce & lemon juice.
5. Pour the sauteed vegetables, 1/4 cup of the saltine cracker crumbs, & the mayo mixture over the crabmeat and gently fold together.
6. Pour the crabmeat mixture into the prepared casserole dish and top with the remaining cracker crumbs. Drizzle the casserole with the remaining melted butter and bake for 25 to 35 minutes or until golden and bubbly.