Congratulations to Heather Smith for Winning the 2009 Cookoff

Jetta's Crab Casserole

This recipe has been passed down from a friend of my mother-in-law. She gave it to me 26 years ago. As she passed away many years ago, everyone fondly remembers her everytime the family serves this recipe. It is simply delicious. It feeds a big crowd, and it is an easier way of serving crabcakes for a buffet.

COOK TIME 40 min
PREP TIME 10 min


2 tsp FRENCH'S® Classic Yellow® Mustard

2 tsp FRENCH'S® Classic Worcestershire Sauce

10 oz Mayonnaise

1 tbsp Old Bay seasoning

1/2 cup Onion, chopped fine

1 cup whole Milk

12 pieces of white bread, crusts removed, cubed

2 lb Crabmeat, Lump, or backfin Blue crab

1/2 tsp salt

1/2 tsp pepper


Preheat oven to 350. Spray a 9" x 13" x 2" baking dish with cooking spray. In a large bowl, combine first six ingredients, plus salt and pepper, whisking until smooth. Stir in bread cubes and let absorb into wet ingredients. Carefully fold in crabmeat. Pour into prepared pan. (If desired you may sprinkle the top with bread crumbs and paprika) Bake for 40-45 minutes or until knife comes out clean. Serve with lemon wedges.

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