Buffet-Style Cheesy Crab Casserole

It’s essentially a warm, deconstructed Crab Rangoon turned into a rich, bubbling dip. The magic comes from pairing the sweet imitation crab with a tangy cream base, a bit of crunch from celery and green onions, and a heavy blanket of melty cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat & Prep: Heat your oven to 325°F (163°C) and lightly grease a 9x13-inch baking dish with non-stick spray.

Step 2

Mix the Creamy Base: In a large bowl, vigorously stir together the softened cream cheese, sour cream, mayo, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper until relatively smooth.

Step 3

Fold in the Fillings: Add the chopped imitation crab, sliced celery, green onions, half of the mozzarella, and half of the cheddar. Gently fold everything together until the crab is evenly coated.

Step 4

Layer and Bake: Spread the mixture evenly into your prepared baking dish. Scatter the remaining mozzarella and cheddar evenly across the top.

Step 5

Get it Bubbly: Bake for 30 minutes. If you want that classic golden-brown buffet crust on top, pop the broiler on for the last 2 to 3 minutes—just keep a close eye on it so the cheese doesn't burn!

Step 6

Serve: Let it cool for 5 minutes, scatter the reserved green onion tops over it, and dig in.