Creamy Buffet-Style Crab Casserole

This dish recreates the signature sweet and savory "Crab Bake" that Pittsburghers love. By blending imitation crab with a rich base of cream cheese, sour cream, and mayo, you get that iconic velvety texture. The addition of a little sugar and lemon juice provides that classic buffet-style balance, while the Worcestershire sauce and garlic salt add a savory depth. Topped with a generous layer of melted cheddar, this casserole is baked until bubbly and golden.
Print Recipe
Total Time 30 minutes
Course: Appetizer, Side Dish
Cuisine: Chinese
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 16 oz Imitation crab chopped or flaked
  • 8 oz Cream cheese softened
  • 1/2 cup Sour cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Milk
  • 1 1/4 cup Sharp cheddar cheese divided
  • 1 tbsp Sugar
  • 1 tbsp Lemon juice
  • 1 1/4 tsp Worcestershire sauce
  • 1 pinch Garlic salt

Method
 

  1. Prep the Oven: Preheat your oven to 325°F and lightly grease a medium-sized baking dish.
  2. Mix the Base: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, mayo, milk, sugar, lemon juice, Worcestershire sauce, and garlic salt. Mix until well combined.
  3. Combine: Fold in the chopped imitation crab and half of the cheddar cheese (about 5/8 cup).
  4. Top & Bake: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
  5. Bake: Bake for 30 minutes until the cheese is melted and the casserole is bubbling at the edges.

Notes

For the most authentic “Buffet” experience, serve this alongside some Wonton chips or crispy fried shrimp. If you want a little extra color on top, turn on the broiler for the last 2 minutes of baking to get those brown, bubbly cheese spots!