Step into the culinary heart of Newfoundland with this delightful Crab Meat Casserole recipe, drawn from my treasured collection of community cookbooks from the 60s, 70s, and 80s. This dish is a testament to Newfoundland’s deep-rooted love for seafood and its ability to turn simple ingredients into something truly special. The unique flavors of fresh crab meat, combined with the creamy, savory goodness of this casserole, make it a standout dish in any seafood lover’s repertoire.
Crab Meat Casserole is more than just a meal; it’s a celebration of Newfoundland’s rich maritime heritage. This dish brings together the tender, sweet taste of fresh crab meat with a blend of wholesome, flavorful ingredients. The creamy sauce, infused with subtle spices and herbs, complements the crab perfectly, creating a harmonious and delicious balance. The golden, crispy topping adds a delightful crunch, making every bite a delightful experience.
What sets this Crab Meat Casserole apart is its versatility and ease of preparation. Whether you’re planning a cozy family dinner or hosting a special occasion, this dish is sure to impress. The comforting flavors and rich textures make it a crowd-pleaser, while its simple preparation allows you to spend more time with your guests and less time in the kitchen.
This recipe is a shining example of how Newfoundland’s culinary traditions can be brought to life in your kitchen. Each serving of Crab Meat Casserole offers a taste of the island’s history and a reminder of its strong connection to the sea. So, whether you’re reminiscing about traditional meals or exploring new seafood recipes, this dish is a must-try for anyone looking to experience the authentic flavors of Newfoundland.
Crab Meat Casserole Recipe:
- 1/4 cup butter
- 1 cup water
- 1 cup flour
- 1 cup milk
Make a cream sauce with the above ingredients.
Then add:
16 1/2 ounce can crab meat (or fresh)
2 chopped hard boiled eggs
1 cup chopped onion
1 teaspoon salt
Top with buttered breadcrumbs and grated cheddar cheese.
Bake in a quart casserole for 35 minutes at 350F.
