Baked Mock Crab Casserole with Cabbage, Tuna & Coconut Milk

Name: Baked Mock Crab Casserole with Cabbage, Tuna & Coconut Milk
Prep time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Française
Ingredients: 1 small head of cabbage, thinly shredded; 1 can (200 g) canned tuna in water or oil, drained; 1 can (400 g) crushed tomatoes or tomato sauce; 1 medium onion, finely diced; 2 day-old dinner rolls or small baguette pieces (about 100 g total); ¾ cup (200 ml) coconut milk; ½ cup (125 ml) hot water; 1 red bell pepper, finely diced (optional); 2 large eggs, beaten separately; 3 tbsp grated cheese (Gruyère, Parmesan or similar); 3 tbsp dry breadcrumbs; Fresh parsley and chives, to taste; Salt, black pepper and chili flakes, to taste; Butter or oil for greasing

By Marie Lefebvre · Updated September 17, 2026

A clever, budget-friendly casserole that recreates the taste and texture of crab using simple pantry staples. Tender braised cabbage, flaky tuna, and creamy coconut milk blend together under a golden cheese and breadcrumb crust for a satisfying family dinner. Easy to make and surprisingly impressive.

Prep⏱️ 60 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

1 small head of cabbage, thinly shredded
1 can (200 g) canned tuna in water or oil, drained
1 can (400 g) crushed tomatoes or tomato sauce
1 medium onion, finely diced
2 day-old dinner rolls or small baguette pieces (about 100 g total)
¾ cup (200 ml) coconut milk
½ cup (125 ml) hot water
1 red bell pepper, finely diced (optional)
2 large eggs, beaten separately
3 tbsp grated cheese (Gruyère, Parmesan or similar)
3 tbsp dry breadcrumbs
Fresh parsley and chives, to taste
Salt, black pepper and chili flakes, to taste
Butter or oil for greasing

🛍️ Recommended tools

🫕Cocotte en fonteSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Preheat oven to 350 °F (180 °C). Cook the shredded cabbage in a large pot of salted boiling water for 15 minutes. Drain well, allow to cool slightly, and chop a little more finely.
2
Tear the stale rolls into small pieces and place in a bowl. Pour the coconut milk and hot water over the bread and let it soak for 10 minutes until fully absorbed. Set aside.
3
In a large skillet, sauté the onion and bell pepper in a drizzle of olive oil over medium heat for 3 minutes. Add the tomato sauce, fresh herbs and black pepper. Simmer for 3 minutes.
4
Stir in the drained cabbage, soaked bread mixture, and flaked tuna. Mix gently and cook over low heat for 5 additional minutes. Remove from heat.
5
Grease a baking dish generously with butter. Pour one beaten egg into the bottom of the dish, then spread the tuna and cabbage filling evenly on top.
6
Pour the second beaten egg over the entire surface of the filling. Combine the grated cheese and breadcrumbs in a small bowl and sprinkle evenly over the top.
7
Bake for 30 minutes, or until the top is golden brown and the edges are slightly crispy.
8
Let the casserole rest for 5 minutes before serving. Serve with steamed white rice or a green salad. For a festive touch, spoon into individual ramekins or crab shells.

💡 Chef's Tip

Make this ahead of time: assemble the dish the day before and bake just before serving. For a richer flavour, substitute tuna with canned crab meat or cooked peeled shrimp.