Gluten-Free Crab Casserole with Old Bay
Creamy baked crab casserole bound with eggs and gluten-free bread, seasoned with Worcestershire, Dijon mustard, and Old Bay. A classic seafood dish made accessible for gluten-free diets, with a golden paprika top.
Ingredients
- 1 pound crab meat
- ½ cup milk, or non-dairy equivalent
- 3 slices gluten-free breadregular bread1:1neutral
- 1 ½ tbsp prepared mustard, Dijon
- 1 tsp Worcestershire sauce, Lea & Perrins
- ¼ cup butter, melted, or non-dairy equivalentolive oil1:1neutraldairy-freeFull guide →
- 3 eggs, slightly beaten
- ½ tsp salt
- ½ tsp pepper
- 1 ½ tsp Old Bay seasoning, or similar(optional)
- paprika, for sprinkling
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Beat eggs slightly in a bowl.
- 3
Crumble bread into pieces and add to eggs.
- 4
Pour milk over bread and gently stir together.
- 5
Add and mix all remaining ingredients except paprika.
- 6
Pour into a lightly greased casserole dish.
- 7
Sprinkle paprika on top.
- 8
Bake until a knife inserted comes out clean, about 40 minutes.
Tips
Crab meat selection affects texture and flavor; lump crab provides larger pieces while claw meat is more affordable.
Gently stir the bread and milk mixture to avoid compacting the bread pieces.
The recipe uses half the original butter amount; adjust upward if the mixture appears too dry after mixing.
Good to Know
Cover and refrigerate up to 3 days. Reheat at 325 degrees Fahrenheit until warmed through.
Assemble casserole up to 8 hours ahead; refrigerate covered. Bake just before serving.
Serve warm directly from the casserole dish.
Common Mistakes
Do not overstir the bread and milk mixture to avoid creating a dense, gluey texture.
Do not skip the paprika topping, which adds color and suggests Old Bay depth.
Do not bake longer than 45 minutes to avoid a dry, rubbery casserole.