Wentworth Spicy Crab Casserole Recipe

Prepare aromatics

Preheat the oven to 375°F (190°C). In a medium skillet over medium heat, melt 3 tablespoons butter. Add the diced onion, celery and red bell pepper and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and minced jalapeño and cook for another 30–45 seconds until fragrant.

Deglaze and season

Raise heat to medium-high, add the white wine and allow it to reduce for about 1 minute. Stir in Creole seasoning, hot sauce, Dijon mustard and Worcestershire sauce, cooking briefly to combine.

Add crab and finish

Reduce heat to medium-low. Add the picked lump crab meat to the skillet and gently fold to combine with the aromatics, being careful not to break up the lumps. Stir in lemon juice, chopped parsley and sliced scallions. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Make roux-style binder

In a small saucepan over medium heat, melt the 2 teaspoons butter (reserve indicated butter amounts from ingredients list; if needed, use from the 3 tbs earlier). Sprinkle in the 2 teaspoons all-purpose flour and whisk continuously for 30–45 seconds to cook the flour without browning. Slowly whisk in the whole milk and half-and-half until smooth. Cook, whisking, until the mixture thickens slightly, about 2–3 minutes.

Incorporate cream cheese and combine with crab

Lower heat to low and add the 2 ounces softened cream cheese, whisking until fully melted and smooth. Adjust seasoning with a pinch of salt or pepper if needed. Pour this creamy binder into the crab mixture and gently fold until evenly combined. Taste and adjust hot sauce or Creole seasoning for desired spiciness.

Lightly butter or spray four 6–8 ounce ramekins (or one 8x8-inch baking dish) and divide the crab mixture evenly among them. Smooth the tops with a spatula to create an even surface.

In a small bowl, combine panko breadcrumbs, grated Parmesan, melted butter and smoked paprika until crumbs are evenly coated. Sprinkle the breadcrumb mixture over each ramekin (or over the casserole) in an even layer.

Bake in the preheated 375°F (190°C) oven until the topping is golden and the filling is bubbly at the edges, about 15–20 minutes for individual ramekins or 20–25 minutes for a single casserole dish. If you want extra browning on top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest for 5 minutes. Garnish with chopped chives and additional parsley if desired. Serve warm with lemon wedges and toasted baguette slices or crackers for scooping.