Imperial Crab Casserole

This spicy crab casserole was fantastic when baked until lightly browned and bubbling in the center.
Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Minnie


  • 1/2 c light margarine melted
  • 2 Tablespoon Cornstarch
  • 2 c unsweetened almond milk
  • 1 lb crab claw meat shell pieces removed
  • ½ sleeve crushed Saltine crackers
  • 1/2 c red/yellow bell pepper chopped fine
  • 1/4 c yellow onion chopped fine
  • 1/4 c finely chopped parsley
  • 2 Tbsp fresh lemon juice
  • 1 egg beaten
  • 1 1/2 tsp Worcestershire I left this out
  • 1 tsp each paprika and yellow mustard
  • 1/2 tsp each cayenne pepper and garlic powder
  • salt and ground black pepper to taste


  1. Preheat oven to 400 F. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
  2. Heat 5 Tablespoons of the butter in a 2 qt. saucepan over medium-high heat. Add cornstarch, and cook, stirring until smooth, about 2 minutes; making a roux. Whisk in the almond milk and bring to a boil; reduce heat to medium, and cook, stirring until thickened, about 10 minutes.
  3. Remove from heat and stir in crabmeat, half the cracker crumbs, bell pepper, onion, half the parsley, lemon juice, the beaten egg, the Worchestershire Sauce (if using it), half the paprika, mustard, cayenne, garlic powder, salt and black pepper.
  4. Divide mixture into prepared ramekins or casserole dish; place ramekins on a baking sheet set aside. --- In a small bowl, mix remaining butter, crumbs, and paprika until evenly coated; sprinkle on top of casserole or ramekins. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle any remaining crumb mixture over each serving if any is left. Allow to cool for about 10 minutes to allow it to firm up. Serve hot with toast on the side, if desired. Or chow down on your favorite low calorie fruits and veggies as side dishes. Enjoy!