Crab Broccoli Casserole

This is the kind of mid-century casserole that still has a loyal following decades later, and you can taste why. Broccoli florets line the bottom of the dish, get a generous shower of grated cheddar, then a creamy curry-spiked crab sauce gets poured over the top. Buttered breadcrumbs finish the assembly and bake into a golden, crunchy crown.

The curry powder is the key here. It is subtle, only a quarter teaspoon for the whole dish, but it transforms the casserole from generic creamy crab into something that tastes far more complex than the ingredient list suggests. A squeeze of lemon juice at the end of the sauce-building keeps the whole thing from feeling heavy. Serve over rice or a bed of toast points for a complete meal, or as part of a brunch spread alongside salad.

Chef Tips

• Drain canned crab thoroughly before adding to the sauce. Excess liquid waters down the bechamel and dilutes the flavor.
• Cook the broccoli just to al dente before assembling. It continues cooking in the oven and overcooks easily into mush under the sauce.
• Whisk the butter and flour together first before adding milk for a smooth roux. Lumps from dry flour are hard to break up once liquid hits.
• Use fresh breadcrumbs, not dry seasoned ones. Fresh crumbs absorb the butter better and give a crisper, more satisfying finish.
• Bake just until the top is golden brown. Overbaking dries out the crab and the cheese can turn grainy.

Variations

• Use lump or fresh crab in place of canned for a more luxurious version.
• Add sliced mushrooms sauteed with the onion for an earthier sauce.
• Swap the breadcrumbs for crushed Ritz crackers for a sweeter, butterier topping.