CREAMY CRAB AND ASPARAGUS BAKE
Time and budget friendly! This is a simple-to-prepare dish with plenty of spices and tasty ingredients to make a creamy, cheesy crab and asparagus noodle casserole. It's great for busy nights when your time is limited but you have a hungry family waiting for dinner. Adjust the horseradish and red pepper flakes to whatever level of spicy pleasure you can tolerate. I hope you enjoy it.
Provided by Northwestgal
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
- In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
- Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
- Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
- Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
- Bake at 350° for 30 minutes. Serve hot.
CAJUN CRAB AND ASPARAGUS PIE
This recipe is dedicated to anyone who thinks of pizza only in terms of pepperoni, sausage, and mushrooms. Open the door to the wild, wild world of pizza.
Provided by Guy Fieri
Yield 1 3/4 cup
Number Of Ingredients 23
Steps:
- 1. Place a pizza stone (if using) in a cold oven and preheat the oven to 500 degrees F.
- 2. Bring 1 quart of salted water to a boil in a medium saucepan and fill a large bowl with water and ice. Add the asparagus to the boiling water and cook for 1 to 2 minutes, then immediately drain the asparagus and drop them into the ice water to stop the cooking. Drain again when cool.
- 3. When all the ingredients are ready, roll the dough into a 10.5-inch round. Build the pizza in this order: sauce, crab, mozzarella, asparagus, roasted pepper. Add some freshly cracked pepper.
- 4. Bake the pizza for 12 to 15 minutes, until golden brown.
- 5. Shave the Parmesan onto the pizza, slice it, and serve with a squeeze of fresh lemon and green onion, and half of the lemon zest.
- 1. In a medium skillet over medium-high heat, heat the olive oil. Add the flour and stir constantly for 2 minutes to create a roux. Lower the heat to medium, add the garlic, cayenne, ancho chile, nutmeg, cracked pepper, and paprika and stir for 1 minute. Gradually stir in the cream, whisking constantly until the mixture is thickened, about 10 minutes. Stir in the Parmesan and remove from the heat. Season with salt and pepper to taste.
ASPARAGUS CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
- Run the asparagus tops under cold water to stop the cooking.
- Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
- Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes.
CRAB & ASPARAGUS CASSEROLE RECIPE
Provided by gtbalm
Number Of Ingredients 12
Steps:
- Cook asparagus according to package directions; drain well. Set aside. In a medium saucepan cook mushrooms and onion in butter until onion is tender but not brown. Stir in cornstarch, salt, nutmeg, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crab and asparagus. Spoon mixture into four individual casseroles or one large one. In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles. Bake in a 400 F. oven for 10 minutes or until mixture is heated through and cheese is browned. Cals- 174 Total Fat- 7 Sat Fat- 1 Protein- 18 Fiber- 2 Sodium- 441 Carbs- 10
ASPARAGUS AND CRAB CASSEROLE
Steps:
- Preheat the oven to 375°F.
- Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
- Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
- Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.
CRAB BRUNCH CASSEROLE
A delicious casserole - elegant enough for a Sunday brunch!
Provided by DOREENB
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
- In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
- Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 10.7 g, Cholesterol 118.1 mg, Fat 15.1 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 8.3 g, Sodium 606.9 mg, Sugar 3.7 g
ASPARAGUS CRAB AU GRATIN
Make and share this Asparagus Crab Au Gratin recipe from Food.com.
Provided by bmcnichol
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish.
- Top with crab and cheese and set aside.
- In a saucepan, melt 2 tablespoons butter.
- Stir in flour until smooth.
- Whisk in milk, mustard, salt and pepper.
- Bring to a boil over medium heat.
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat and stir in lemon juice.
- Pour over asparagus.
- Melt remaining butter and toss with bread crumbs.
- Sprinkle over top.
- Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17
ASPARAGUS CRAB AU GRATIN
"I was delighted to discover this rich casserole years ago when we had a large asparagus patch," recalls Nancy Thibodeau of Overgaard, Arizona. "It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 294 calories, Fat 19g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 732mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
ASPARAGUS CASSEROLE
Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
- Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
- Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.
FLOUNDER SAUTE WITH ASPARAGUS AND CRAB VINAIGRETTE
Provided by Molly O'Neill
Categories easy, quick, weekday, main course
Time 15m
Yield Four servings
Number Of Ingredients 7
Steps:
- Bring a medium-size pot of water to a boil. Add the asparagus and blanch until tender, but not soft, about 3 minutes. Drain and place under cold running water until cool. In a medium-size bowl, whisk together the lime juice and 2 teaspoons of the olive oil. Toss in the asparagus and crab meat and season with salt and pepper. Set aside.
- Place the flour on a plate and season to taste with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat the remaining teaspoon of olive oil in a large, heavy nonstick skillet over high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over and immediately divide the asparagus and crab mixture evenly among each fillet, spooning the mixture into a mound. Remove from the heat. Cover the pan and let stand for 1 minute. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 863 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB AND ASPARAGUS SOUP
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
ASPARAGUS AND CRAB SALAD
This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.
Provided by Diane H
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 430 degrees F (225 degrees C).
- Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
- Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
- Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
- Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g
GRILLED SOFT-SHELL CRAB, CORN, AND ASPARAGUS WITH ARUGULA PESTO
From the grilled soft shell crabs to fresh corn on the cob and wilted mixed greens, this is one easy but spectacular main course to serve in summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a large pot filled with cold water, soak the corn for 30 minutes.
- Blanch the asparagus in a large pot of boiling water and transfer to a bowl of ice water. Meanwhile, prepare the Arugula Pesto.
- Prepare a stove-top griddle or outdoor grill. Grill the corn in the husk, turning occasionally, for 15 to 20 minutes. (If your grill has a cover, close it to allow the corn to steam.) Brush the asparagus with some of the olive oil and grill for 4 to 5 minutes, turning once or twice. Use a vegetable tray to prevent the asparagus from falling through the grill rack. Transfer the corn and asparagus to a large platter and serve with the Arugula Pesto.
- Grill the crabs until bright orange and slightly charred, about 2 to 3 minutes per side. Season with salt and pepper. Place the greens in a large salad bowl and set the crabs on top.
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