Cajun Crab Casserole Recipes

CAJUN CRABMEAT AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
• Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

CAJUN CRAB CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan.
• In large bowl, combine cream cheese, Parmesan cheese, 1 tablespoon Cajun seasoning and horseradish; beat with electric mixer at medium speed until smooth. Add sherry; beat well. Beat mixture at high speed for 2 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat and hot pepper sauce just until combined. Pour into crust-lined pan.
• Bake at 325°F. for 50 to 60 minutes or until filling is set. Cool in pan on wire rack for 30 minutes. Cover; refrigerate at least 4 hours and up to 24 hours before serving.
• Just before serving, remove sides of pan; place cheesecake on serving platter. Garnish with bell pepper. Serve immediately, or let stand at room temperature for about 30 minutes before serving. If desired, serve with assorted crackers.

EASY CRAB CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot of salted boiling water, cook pasta until al dente. Drain, and transfer to a large bowl.
• Add mayonnaise, Worcestershire sauce, ketchup, and onion to the noodles; mix well. Stir in green pepper, crab, shrimp and celery. Salt and pepper to taste. Spoon mixture into an 8x8 inch casserole dish. Sprinkle bread crumbs to taste over the casserole.
• Bake 35 minutes in the preheated oven, until brown and bubbly.

CAJUN BEEF CASSEROLE

Steps:

• Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

CAJUN CRABMEAT CASSEROLE

Steps:

• In a saucepan, melt butter over medium heat; add in scallions, celery, bell pepper, and garlic; cook/stir until vegetables are just tender.
• Remove pan from heat; add 2 1/2 tablespoons mayonnaise, mustard, parsley, Worcestershire sauce, salt, cayenne, and Tabasco; stir until blended.
• Add in the egg; whisk until the mixture is smooth.
• Add the crabmeat; toss gently; scrape mixture into a greased 1 1/2 quart casserole dish.
• Pour the cream over the mixture; spread the remaining mayonnaise evenly over the top; sprinkle with paprika.
• Bake in a 350° oven for about 20 minutes or until bubbly and golden brown.
• Serve immediately.

CAJUN CRAB AU GRATIN

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
• Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

CAJUN CRAB CASSEROLE

Steps:

• Sauté onion, green pepper, red pepper, garlic, and celery in the melted margarine in a saucepan. Add tomatoes and pimentos. Soak the bread in water; squeeze. Add the bread, soup, Worcestershire, hot pepper sauce, and crabmeat. Blend well. Add cooked rice, parsley, and onion tops. Spoon into greased 2 1/2-quart casserole; cover with buttered bread crumbs if you desire. Bake 20 minutes at 400°. Fun Fact: The Seven Wonders of the Underwater World This list was drawn up by CEDAM (Conservation, Education, Diving, Awareness, and Marine-research) International, an American-based nonprofit group for divers. In 1989, CEDAM brought together a panel of marine scientists, including Dr. Eugenie Clark, to pick underwater areas that they considered to be worthy of protection. The results were announced at The National Aquarium in Washington DC by actor Lloyd Bridges, star of the then-popular TV show, Sea Hunt: 1. Palau - Pacific Ocean, 2,000 miles south of Tokyo 2. Belize Barrier Reef - Belize 3. Great Barrier Reef - Australia 4. Deep-Sea Vents - Commonly found in ocean basins 5. Galápagos Islands - Pacific Ocean, west of Ecuador 6. Lake Baikal - Russia 7. Northern Red Sea - Lying between Africa and Asia