Golden Crab Puff

This crab puff casserole is built like a savory bread pudding. Cubed bread soaks up a seasoned egg and milk custard, then gets layered with crabmeat and melted American cheese. An hour in the oven puffs it up golden and sets the center into something between a souffle and a strata.

Dry mustard is the quiet workhorse in the custard. It doesn’t make the dish taste like mustard, but it sharpens the cheese flavor and cuts through the richness of all those eggs and milk. Minced parsley adds a fresh, herby note throughout.

The bread cubes need their crusts removed so they absorb the custard evenly. Crusts stay tough and chewy while the soft interior turns silky in the bake.

Pro Tips

• Use day-old bread. Fresh bread is too soft and turns to mush in the custard. You want the cubes to absorb liquid without dissolving.
• Let the assembled casserole sit for 15 to 20 minutes before baking so the bread fully soaks through. This prevents dry pockets.
• The center should be just set, not firm. A slight jiggle is fine since it continues to set as it cools.

Variations

• Use shrimp or a shrimp-and-crab combination instead of all crabmeat.
• Swap American cheese for sharp cheddar or Gruyere for a more complex flavor.
• Add sauteed diced onion and bell pepper to the custard for a Chesapeake-style spin.