Hey, y’all! Want to really impress your brunch guests? Serving seafood is a sure way to do so - and it couldn't be easier than my Crab Brunch Casserole Bake! Full of traditional seafood flavor + classic brunch elements, this will be one of your new favorite dishes. The best part? This recipe makes a serving size of 12 -- perfect for multiple guests and/or providing seconds!
Crab Brunch Casserole Bake
JC's note: you can absolutely make this ahead and refrigerate overnight. That said, it will turn out wonderful if you make it the day-of as well. Further, I call for Old Bay Seasoning in this recipe, which has a high salt content. As such, please use kosher salt sparingly in the egg mixture.
Crab Brunch Casserole Bake
- 8 Large Eggs
- 3 English Muffins halved
- 4 oz Lump Crab Meat drained
- 1 c Monterey Jack shredded
- 1 c Parmesan shredded
- 1 c Gruyere shredded
- 1 Yellow Pepper diced
- 1 Red Pepper diced
- 1 c Half-and-Half
- 3 tablespoon Dijon Mustard
- 3 tablespoon Mayonnaise
- 1 tbsp Old Bay Seasoning
- ½ Lemon juiced
- 2 teaspoon Black Pepper
- 1 tbsp Minced Onion
- Red Pepper Flakes to taste
- Kosher Salt to taste
- Parsley to garnish
- Grease a 13x9-in. baking dish and preheat oven to 375F.
- Mix together mayonnaise and dijon mustard. Split English Muffins in half. Spread mayo/dijon mixture onto the muffins + place them in the greased baking dish. Top with crab, Old Bay, and lemon juice.
- In a large bowl, whisk together eggs, monterey jack, parmesan, gruyere, yellow pepper, red pepper, half-and-half, black pepper, minced onion, red pepper flakes, and kosher salt. Whisk until well-combined. If too thick, add half-and-half a little at a time.
- Pour egg and cheese mixture over the English Muffins + crab and spread evenly. Top with extra monterey jack.
- Bake for 35-40 minutes, or until a toothpick comes out clean from the center of the casserole. Let it rest for 5-10 minutes. Garnish with parsley.
Enjoy the recipe for my Crab Brunch Casserole Bake? Check out my other blog posts here.
About Old Bay Seasoning: My Seasoning of Choice for Seafood
Old Bay Seasoning features a blend of celery salt, paprika, black pepper, crushed red pepper, and many more spices. Originally created in Baltimore, Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that plied the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. The seasoning is regionally popular across Maryland, the Mid-Atlantic States, the Southern States, the Gulf Coast, and parts of New England.
How easy is that? I know you will love my Crab Brunch Casserole Bake!
Y’all come back now, ya hear?
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