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“A nice warm casserole. I adapted this recipe from The Oregonian newspaper. My kids liked this one too!”

Ingredients Nutrition

  • 8 slices dry white bread, cubed
  • 14 cup milk
  • 12 cup butter, separated
  • 2 white onions, finely chopped
  • 4 stalks celery, finely chopped
  • 2 eggs, beaten
  • 1 lb crabmeat (canned is ok)
  • 12 teaspoon dry mustard
  • 3 tablespoons seasoned bread crumbs
  • 2 tablespoons mayonnaise
  • fresh parsley or dill (to garnish)


  1. Preheat oven to 450.
  2. Place cubed bread in bowl with milk and mash to a pasty consistency.
  3. Add more milk if needed.
  4. Saute onions and celery in 1/4 c.
  5. of butter until softened.
  6. Pour onions, celery and butter over bread mixture and mix to combine.
  7. IF bread mixture is cooled, add crabmeat, mustard and eggs.
  8. Stir to combine-but not too much-you don't want to totally separate the crab chunks.
  9. Pour into EITHER 6 greased ramekins OR 1 large greased casserole.
  10. Spread in baking containers so that it is evenly distributed.
  11. Sprinkle bread crumbs on top.
  12. Bake ramekins for about 8 minutes//Bake casserole for 20 minutes.
  13. Spread mayonnaise on top of cooked deviled crab.
  14. Serve warm.
  15. Garnish with either fresh parsley or fresh dill.

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