Dump cold flake-style imitation crab meat in the casserole dish and 4 other simple ingredients to make a dinner so mouthwatering, your family will be begging for seconds!

This 5-ingredient oven baked tax day imitation crab casserole is what I reach for when my brain is fried from paperwork and I still want something cozy and homemade. You literally dump cold flake-style imitation crab meat straight into a casserole dish, stir in four simple fridge-and-pantry staples, and let the oven do the rest. It comes out bubbling, creamy, and surprisingly comforting for how little effort it takes—exactly the kind of weeknight win a busy working home cook needs.

Serve this creamy imitation crab bake with a big green salad (bagged salad totally counts) and some crusty bread, garlic toast, or buttered dinner rolls to soak up the sauce. Steamed green beans, roasted broccoli, or a quick sheet pan of mixed veggies also pair really well. If you’re stretching it for a crowd, spoon the hot crab mixture over rice, buttered egg noodles, or even baked potatoes for a more filling meal.

Servings: 4

1 pound cold flake-style imitation crab meat

Preheat your oven to 375°F (190°C). Lightly grease an oven-safe casserole dish (about 8x8 inches or similar) with cooking spray or a little oil.

Dump the cold flake-style imitation crab meat directly into the bottom of the casserole dish and spread it out into an even layer with your hands or a spoon. The crab should be in cold flakes, just as it comes from the package.

In a medium bowl, stir together the mayonnaise, 1/2 cup of the shredded mozzarella cheese, the grated Parmesan cheese, and the garlic powder until you have a smooth, creamy mixture.

Pour the creamy mixture over the imitation crab in the casserole dish. Use a spatula or spoon to gently fold and stir everything together right in the dish until the crab is well coated and surrounded by the white sauce, leaving it spread in an even layer.

Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top of the crab mixture to create a cheesy topping.

Place the casserole dish in the preheated oven and bake for 20–25 minutes, or until the casserole is bubbling around the edges and the top is melted and lightly golden in spots. If you like a deeper golden top, you can broil it for 1–2 extra minutes at the end, watching closely.

Remove the casserole from the oven and let it rest for about 5 minutes to set slightly and cool just enough to handle. Serve hot, scooping generous portions so everyone can enjoy the creamy sauce and tender crab flakes.

You can easily tweak this to fit your family’s taste or what you have on hand. For extra flavor, stir in 1–2 teaspoons of Old Bay seasoning or a pinch of paprika and black pepper with the mayo mixture. If you like a little crunch, top the casserole with 1/2 cup seasoned bread crumbs mixed with a tablespoon of melted butter before baking. To lighten things up slightly, swap half of the mayonnaise for plain Greek yogurt or light sour cream—just know it may be a bit tangier. You can also mix in 1/2 cup thawed frozen peas or a handful of chopped green onions before baking for color and freshness. For a heartier meal, serve the hot crab mixture over cooked rice or pasta instead of on its own. Food safety tips: Keep imitation crab refrigerated until you’re ready to use it, and don’t leave the baked casserole out at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly until steaming hot before eating. If your imitation crab was previously frozen, make sure it is fully thawed in the refrigerator (not on the counter) before using so it heats evenly in the oven.