Cajun Crab Casserole

Why This Is Strictly Keto

Seafood casseroles are usually bound with breadcrumbs or crackers and a flour-based sauce. This one is held together with eggs, mayonnaise and cheddar, and the Cajun seasoning is mixed from plain spices rather than a blend with added sugar or starch.

Ingredients

• 2 tablespoons butter
• ½ yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 12 ounces (340 g) lump crab meat, drained
• 3 large eggs
• ½ cup (120 g) mayonnaise
• 1½ cups (170 g) shredded cheddar cheese, divided
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 4 cups (120 g) mixed salad greens, to serve
• 1 tablespoon olive oil, for the greens

Instructions

1. Prep: Heat the oven to 350°F (175°C) and butter a medium baking dish.

2. Soften the vegetables: Melt the butter in a skillet over medium heat and cook the onion and celery for 5 minutes until soft. Let cool slightly.

3. Mix: In a bowl, whisk the eggs with the mayonnaise, paprika, thyme, cayenne, salt and pepper. Fold in the crab, the cooked vegetables and two-thirds of the cheddar.

4. Bake: Spread the mixture in the baking dish, top with the remaining cheese and bake for 25–30 minutes until set and golden.

5. Serve: Let stand for 5 minutes, then serve in squares with the salad greens dressed in olive oil.

Nutritional Info (per serving, approximate)

Tips

• Squeeze the crab meat dry so the casserole sets firmly instead of weeping liquid.
• Adjust the cayenne to taste — ¼ teaspoon gives a gentle warmth.
• Leftovers reheat well and are also good cold for lunch.