Crab Corn Bake Recipe

Crab Corn Bake picture


Preparation Time40 MinCooking Time40 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings2
MethodMain Ingredient


 Canned crab meat3 1⁄2 Ounce (1 Small Size)
 Canned whole kernel sweet corn7 Ounce (1 Tin)
 Canned whole kernel corn7 Ounce (1 Can)
 Onion1 Small, finely chopped
 Flour1 Tablespoon (Leveled)
 Milk1⁄3 Pint (Or 1 Teacupful)
 Made mustard1 Teaspoon
 Worcestershire sauce1 Teaspoon
For topping
 Butter/Margarine1⁄2 Ounce
 Fresh white breadcrumbs1 Tablespoon (Rounded)
 Grated cheddar cheese1 Ounce
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 367 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 82.2 mg

Sodium 945.1 mg39.4%

Total Carbohydrates 40 g13.2%

Dietary Fiber 5.4 g21.7%

Sugars 17.8 g

Protein 18 g35.5%

Vitamin A 9.3% Vitamin C 13%

Calcium 22.4% Iron 4.7%

*Based on a 2000 Calorie diet


1) Preheat oven 380°F. -Gas Mark 5.

2) Line the bottom of 1 pint baking or casserole dish with crab meat without sinews.
3) Place drained corn and prepared onion on top.
4) In a skillet melt butter or margarine over moderate heat.
5) Add flour and cook for 1 minute.
6) Beat in milk till a smooth consistency.
7) Mix mustard, Worcestershire sauce and seasoning. Cook for 1 minute.
8) Pour the mixture over crab. Keep aside.
9) To prepare topping, melt butter over heat.
10) Take off pan and add crumbs and cheese using fork.
11) Toss the mixture and sprinkle on the casserole.
12) Put in oven and bake for 20-25 minutes.

13) Serve with grilled tomatoes and sauté potatoes.