Crab Boil Casserole
A hearty, oven-baked twist on a classic seafood boil featuring Handy Premium Lump Crab Meat, tender red potatoes, smoky andouille sausage, and fresh corn in a creamy Old Bay-seasoned sauce. Finished with a crisp, buttery Ritz cracker topping.
1½ lbs baby red potatoes, quartered
12 oz andouille sausage, sliced into ½-inch rounds
2 cups fresh corn kernels (about 3 ears)
2 cans (10.5 oz each) condensed cream of potato soup
½ cup mayonnaise
½ cup sour cream
2 tbsp OLD BAY® Seasoning, plus extra for topping
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
¼ cup scallions, chopped, plus additional for garnish
16oz Handy Premium Lump Crab Meat
1½ cups Ritz crackers, coarsely crushed
3 tbsp unsalted butter, melted
Fresh parsley, for garnish
Lemon wedges, for serving
Preheat oven to 375°F.
Lightly grease a 9 x 13-inch casserole dish.
Quarter the baby red potatoes, slice the andouille sausage into ½-inch rounds, and remove the corn kernels from the cob.
Drain the Handy Premium Lump Crab Meat and gently check for any remaining shell fragments.
Chop the scallions and parsley, and coarsely crush the Ritz crackers.
- Cook the Potatoes: Boil the quartered potatoes in salted water for 8–10 minutes, or until fork-tender. Drain completely and set aside.
- Cook the Sausage & Corn: Heat a skillet over medium-high heat. Sear the andouille sausage for about 3 minutes until browned. Add the corn during the final 2 minutes and cook until lightly charred. Drain any excess grease.
- Make the Creamy Base: In a large bowl, whisk together the cream of potato soup, mayonnaise, sour cream, OLD BAY® Seasoning, Dijon mustard, lemon juice, and chopped scallions until smooth.
- Combine: Fold the cooked potatoes, sausage, and corn into the creamy mixture until evenly coated. Gently fold in the Handy Premium Lump Crab Meat, taking care to keep the lumps intact.
- Assemble: Transfer the mixture to the prepared casserole dish and spread into an even layer.
- Add the Topping: Toss the crushed Ritz crackers with the melted butter and an extra pinch of OLD BAY® Seasoning. Sprinkle evenly over the casserole.
- Bake: Bake uncovered for 20–25 minutes, or until bubbling around the edges and the cracker topping is crisp and golden brown.
- Garnish & Serve: Let rest for 5 minutes. Garnish with additional scallions or fresh parsley and serve warm with lemon wedges.