Crab Casserole Recipe (Chinese Buffet Style)

This Chinese buffet-style crab casserole has quickly become my go-to seafood casserole. It’s rich, creamy, and packed with tender crab meat, crisp vegetables, and a cheesy topping that bakes to golden perfection. What makes it special is that it delivers big, restaurant-quality flavor while still being easy enough for a weeknight dinner.

Why I Love This Crab Casserole

The first time I made this casserole, I wasn’t sure how it would turn out. Growing up, crab was always something we enjoyed on special occasions, and I was used to cracking shells around the table—not baking it into a cheesy casserole. But after that first bite, I was hooked. The sweetness of the crab, the crunch from the veggies, and the gooey layer of melted cheese on top came together in a way that felt both indulgent and comforting.

Now, it’s become a staple in my kitchen. Whenever I make it, my family dives right in, and there are rarely leftovers. In fact, I’ve had to start doubling the recipe when we have company because everyone goes back for seconds. It’s one of those dishes that looks impressive, but it’s surprisingly simple to pull together—exactly the kind of recipe I rely on when I want to serve something memorable without spending hours in the kitchen.

I also love how versatile it is. Sometimes I serve it with a batch of homemade Bisquick cheddar bay biscuits to soak up the creamy sauce, and other times I’ll keep it lighter with a crisp salad or roasted veggies. However you pair it, this casserole always feels like a luxurious meal—and it’s proof that a seafood dinner at home can be every bit as satisfying as going out.

Ingredients Needed

• Crab- real crab meat or imitation crab meat.
• Cabbage- raw cabbage, shredded finely.
• Celery- one stalk, thinly sliced.
• Red bell pepper- chopped into pieces.
• Cheese- shredded cheddar cheese.
• Cream cheese- softened to room temperature.
• Mayonnaise- for the creamy filling. Sour cream works too.
• Lemon juice- to brighten up the flavors.
• Sugar- for an addictive touch of sweetness.
• Soy sauce- to give it that classic Crab Delight from your favorite Chinese buffet.
• Garlic powder- for a touch of savoriness,
• Salt- to taste.

If you have to run to the store for imitation crab meat, make sure to grab extra so you can make this kani salad next!

How To Make Crab Casserole

Step 1: Prep work

Preheat the oven to 350°F (175°C), grease a casserole dish with some nonstick cooking spray, and set aside.

Step 2: Make the Crab Mixture

In a large mixing bowl, combine the crab meat, cabbage, celery, red bell peppers, and ¾ cup of cheddar cheese. Mix until everything fully combines.

Step 3: Make the Cream Sauce

 In a separate bowl, mix the cream cheese, mayonnaise, lemon juice, sugar, soy sauce, garlic powder, and salt. 

Step 4: Combine the Crab Meat and Sauce

Pour the cream cheese mixture into the bowl with the crab meat and stir until everything is well combined.

Step 5: Bake the Casserole and Serve

Transfer the crab mixture to the prepared baking dish and cover it with the remaining shredded cheddar cheese. Bake the casserole for 30 minutes or until the cheese has fully melted. Serve warm, and enjoy!

Expert Tips for the Best Crab Casserole

• Mix in the baking dish for easy cleanup: You can combine everything right in the prepared baking dish instead of using a separate bowl. It saves time and reduces dirty dishes.
• Shred your own cheese for the best melt: Pre-shredded cheese has anti-caking agents that prevent smooth melting. Grating your own Swiss, cheddar, or mozzarella will give you that creamy, gooey texture that makes this crab casserole irresistible.
• Season thoughtfully: Crab has a naturally sweet, delicate flavor. Enhance it with seasoning blends like Old Bay, a dash of Worcestershire, or even a squeeze of lemon juice—but don’t overdo it or the crab will get lost.
• Don’t skip the resting step: Letting the casserole sit for 5–10 minutes after baking allows the sauce to thicken and makes for cleaner slices when serving.
• For extra crunch, add a topping: If you love texture, sprinkle crushed Ritz crackers, panko, or buttered breadcrumbs on top before baking. It adds a golden, crispy layer that contrasts beautifully with the creamy filling, just like my Ritz cracker chicken casserole.

Recipe Variations To Try

• Cheese swaps: While cheddar is classic, this casserole also works well with Swiss, mozzarella, or even a blend of cheeses for extra depth.
• Spicy kick: Add a drizzle of Sriracha or hot sauce, a pinch of cayenne pepper, or diced jalapeños to the sauce for a little heat. And try using pepper jack cheese!
• Veggie boost: Stir in sautéed onions, celery, mushrooms, or bell peppers to add color, texture, and extra flavor.
• Seafood twist: Swap part of the crab for cooked shrimp, scallops, or even a little lobster for a more indulgent seafood casserole.

FAQs About This Crab Casserole Recipe

What is Chinese buffet style crab casserole?

Chinese buffet-style crab casserole is a creamy baked seafood dish you’ll often find at American-Chinese buffets. It’s made with a mix of crab meat (sometimes imitation crab), vegetables, and a rich, cheesy cream sauce. The casserole is baked until golden and bubbly, making it a comforting, crowd-pleasing dish that balances both Asian-inspired flavors and classic American casserole style. This recipe makes a spot-on version of the one you'd find at a buffet, except it's even fresher!

How long does crab casserole last in the fridge?

You can store leftover crab casserole in an airtight container—or covered tightly in the baking dish—for 3 to 5 days in the refrigerator. Make sure it’s fully cooled before storing to maintain the best texture.

Can you freeze crab casserole?

Yes! Once cooled completely, transfer the casserole to a freezer-safe container or wrap it tightly with foil and plastic wrap. It will keep well in the freezer for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.

What’s the best way to reheat crab casserole?

Reheat the casserole in a preheated oven at 350°F (175°C) for 10–15 minutes, or until heated through. This keeps the filling creamy and the topping crisp. If reheating from frozen, thaw it in the fridge first to ensure even heating.

Can I use canned crab meat for this casserole?

Absolutely. Fresh crab gives the best flavor, but canned crab meat or even imitation crab can be used as a budget-friendly option. Just make sure to drain it well before adding it to the casserole so it doesn’t water down the sauce.

How do I prevent crab casserole from being watery?

Excess liquid can come from undrained crab meat or veggies. Make sure to drain canned ingredients well and sauté any watery vegetables (like mushrooms or zucchini) before mixing them in. This helps the casserole bake up creamy instead of soupy.

More Seafood Recipes To Try

• Crab dip
• Shrimp casserole
• Seafood casserole
• Salmon sushi bake
• Salmon with cream cheese
• Lobster pasta