Recipe courtesy of Celebrity Cruise Line

Crab Casserole

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  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 6 servings
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1 cup herbed potato purée

1 cup provolone cheese (shredded)

1 cup mozzarella cheese (shredded)

2 teaspoons green leeks (fried)


2 tablespoons olive oil

4 tablespoons shallots (chopped)

1 tablespoon garlic cloves (chopped)

1/4 cup carrot (diced small)

1/4 cup celery (diced small)

1 cup yellow corn kernels

4 tablespoons dry white wine

2 cups lobster stock

2 cups whipping cream

6 teaspoons fresh parsley (finely chopped)

To taste kosher salt

To taste white pepper (cracked)

2 pounds lump crabmeat

(cleaned, drained, shells removed)


  1. Heat oil in a large saute pan on medium heat. Sweat shallots, garlic, carrot, celery and yellow corn in oil until tender; do not brown. Add white wine and reduce to almost dry, followed by lobster stock and whipping cream. Reduce by half to a slightly thick consistency. Remove from heat. Fold in chopped parsley; season with salt and pepper. Add crabmeat and mix together. In 6 ungreased small individual baking casseroles, pipe a small layer of potato puree on bottom. Divide the stuffing equally among casseroles on top of potatoes. Cover with shredded cheeses.
  2. Bake in 350 degrees F (175 degrees C) oven for 8 minutes; remove and garnish with fried leeks.