Cheese & Crabmeat Casserole

This casserole is basically a savory bread pudding loaded with crab and sharp cheese. Cubed bread, Old English cheese, and crabmeat get layered twice in a buttered dish, then soaked in an egg-and-milk custard and baked in a water bath until puffed and golden.

The water bath is what separates this from a standard casserole. Baking the dish inside a pan of water keeps the heat gentle and even, so the egg custard sets silky-smooth instead of turning rubbery or curdling at the edges. It’s the same technique used for creme brulee and flans.

Old English cheese has a bold, almost processed sharpness that melts beautifully into the custard. As it bakes, the cheese cubes dissolve into the egg mixture, creating pockets of intense, savory richness between the bread and crab layers.

Heated mushroom soup spooned over each serving adds a creamy, earthy sauce without any extra prep. It’s old-fashioned and unapologetic about it.

Pro Tips

• Remove the bread crusts before cubing. Crusts don’t absorb the custard well and create tough spots in the finished dish.
• Let the assembled casserole sit for 10 minutes before baking so the bread absorbs some of the egg mixture.
• Use hot water for the water bath and add it after placing the casserole in the oven. Carrying a pan of hot water is a spill risk.
• The casserole is done when the center is just set and slightly jiggly. It firms up as it cools.

Variations

• Use sharp cheddar or Gruyere if you can’t find Old English cheese.
• Swap canned crab for fresh lump crabmeat for a more refined version.
• Add a pinch of dry mustard or cayenne to the custard for a sharper kick.