Cheesy Okra Crab Supreme

This okra and crab casserole is one of those dishes that shows up on Gulf Coast church tables and rarely anywhere else, which is a shame. Fresh crabmeat and sliced fresh okra bake together in an egg custard punched up with Tabasco, garlic, and a splash of vinegar, then a layer of shredded cheddar goes on for the final 10 minutes in a hot oven.

The diced carrot cooks separately first, which keeps it from staying raw in the short overall bake time. Once it’s tender, it folds into the egg mixture along with the crab. The okra goes in last, cut into half-inch pieces so it cooks through without losing too much texture.

That splash of vinegar is the small move that lifts the whole dish. It cuts the richness of the eggs and butter and sharpens the crab flavour. Don’t skip it; without the acid the casserole tastes flat.

Pro Tips

• Use lump or backfin crabmeat for the best texture and flavour. Imitation crab doesn’t hold up here.
• Pick through the crabmeat with your fingers to find any stray bits of shell. One sharp piece can ruin the dish.
• Don’t skip salting the okra liberally. Okra is bland on its own and needs the seasoning to taste like something.
• Slice the okra into uniform half-inch rings. Big chunks stay slimy; thin slices cook through to a tender bite.

Variations

• Swap the cheddar for pepper jack or a mix with Monterey jack for a creamier melt and a touch more heat.
• Add a half cup of finely diced bell pepper or celery for extra Southern vegetable backbone.
• Top with crushed Ritz crackers under the cheese for a buttery crunchy crust.