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Oxford Crab Casserole
  • 1 cup sour cream
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon grated onion
  • 1/2 teaspoon salt
  • dash Tabasco sauce
  • 2 pounds backfin crab meat
  • 3/4 cup soft bread cubes
  • 1 tablespoon melted butter
  • paprika
Combine sour cream, cheese, lemon juice, onion, salt and Tabasco; mix thoroughly. Pour over crab meat and mix lightly. Place in six well-greased individual shells or custard cups. Combine bread cubes and butter; sprinkle over top of crab mixture. Sprinkle with paprika. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until lightly browned. Serves 6.
Serve with a Beaujolais wine--its light and fruity flavor does not overpower the crab, yet it stands up to the pungency of the parmesan cheese and lemon.
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