Crab Casserole

More souffle than casserole, this crab dish uses separated eggs folded into a white sauce to create a light, puffed texture that rises beautifully in the oven. A full pound of crab meat makes it substantial, while a hit of hot sauce adds a subtle kick that lifts the richness of the bechamel.

The technique is simple but precise. Beat the yolks into the white sauce first for richness, mix in the crab and seasonings, then fold in the stiffly beaten whites at the very end. Those whipped whites are what give the casserole its airy rise and golden top.

This bakes in about 20 minutes and should come to the table immediately. Like a souffle, it starts to deflate once it leaves the oven, so have your plates ready.

Chef Tips

• Fold the egg whites in gently with a rubber spatula. Stirring or beating them in deflates the air and you’ll lose the puffy texture.
• Make sure the white sauce is warm, not hot, when you add the yolks. Too hot and the yolks will scramble.
• Pick through the crab meat for shell fragments before mixing. Even high-quality canned or fresh crab can have small bits of cartilage.
• Serve immediately. This loses its dramatic puff within minutes of coming out of the oven.

Variations

• Use lobster meat instead of crab for a more luxurious version.
• Add a tablespoon of dry sherry to the white sauce for a classic seafood flavor pairing.
• Sprinkle a thin layer of grated Parmesan over the top before baking for a golden, cheesy crust.