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
Ingredients
- 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
Instructions
- 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.
Nutrition
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?
My best,
JC
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BigMama
I’m not quite certain you can call this a Crab Casserole with only 4 oz. of crab. I believe I would double or triple the crab.
JCP
You can absolutely double or triple the crab to your liking! I find crab to be very potent and rich (though I love it); the first time I made this recipe, I used 8 oz. and I found it too overpowering. I cut it in half and liked it much more. Hope you love it!
Mlanasa
What part of receipe do you put eggs in
JCP
Thanks for catching that -- in step 3! 🙂
Beverly
Add eggs in step 3?
JCP
Yes, in step 3! I updated -- thanks for catching that! 🙂
Hope you enjoy,
JC
Diane
Can you make the night before and cook in morning?
JCP
Diane -- you absolutely can! It would be fabulous to do so!
donna
How would this be served at room temperature? Hoping to bake early in am due to heat and needing to cool down the kitchen?
Deb Kielty
Can this be made in individual gratin dishes or large ramekins?
JCP
You absolutely could!!