Blue Crab Casserole

Blue Crab Casserole
For smaller crab cakes, try baking in a muffin pan!

I want to thank June Westling of Port O'Connor for sharing this wonderful recipe.

1 lb. fresh lump blue crab meat
2 Tbsp. olive oil
1/2 cup each chopped fine - onion, celery, bell peppers, green onion
1 egg
1 Tbsp. lemon juice
2 Tbsp. Old Bay seasoning
1 tsp. lemon pepper seasoning
1/4 cup plain bread crumbs
1 tsp. fresh minced garlic
1 tsp black pepper
1/4 cup melted butter

Topping - 1 cup Panko crumbs

Spray two-quart baking dish with canola oil and set aside.

In sauce pan, heat olive oil add onion, celery, bell pepper and green onion. Saute until lightly tender.

In a large bowl combine lemon juice, Old Bay, lemon pepper, bread crumbs, garlic, melted butter and pepper. Add saute vegetables and mix. Gently fold in lump blue crab.

Place in baking dish and pat down. Sprinkle with Panko crumbs, spray top with cooking spray and bake at 350 for 25 mins. Broil for a few minutes or until lightly brown. Enjoy!