Crab Bake

CRAB BAKE



Crab Bake image

Recipe From foodnetwork.com

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients: 7

4 ounces ricotta
1 can crabmeat, shells removed
2 tablespoons instant chopped onions
1/2 teaspoon prepared horseradish
1/2 teaspoon pepper
2 to 4 tablespoons milk
Assorted crackers

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine all ingredients except crackers, adding enough milk to make dip consistency. Place in a small baking dish and bake for 15 minutes. Serve hot on crackers.


CRAB CASSEROLE



Crab Casserole image

After several days of craving a crab bake casserole like the one at my local Chinese buffet, I came up with this recipe by tweaking one that I found online. To me, this tastes pretty close to those that I've had at several chinese buffets.

Recipe From food.com

Provided by tkcuvelier

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients: 9

1 lb imitation crabmeat (or real, if preferred)
1/2 large onion, finely chopped
1/4 cup mayonnaise
1/4 cup sour cream
4 ounces cream cheese (1/2 a block)
1 cup shredded swiss cheese
2 teaspoons garlic powder
1 teaspoon dried parsley (or handful fresh)
1/2 cup shredded cheddar cheese

Steps:

  • Mix all ingredients together. Place into pan and sprinkle cheddar cheese on top. Bake in 350 degree oven for approximately 30 minutes.
  • VARIATION: You can mix seafood types -- use 1/2 lb. crab and 1/2 lb. shrimp, lobster, or other seafood.


CRABS - GARLIC BUTTER BAKED CRAB LEGS



Crabs - Garlic Butter Baked Crab Legs image

I have tried and tried again to re-create the garlic butter crab legs that taste like the crabs from my favorite crab joint-The Crab House on Pier 39 in San Francisco. I have finally done it!

Recipe From food.com

Provided by Missykrissy66

Categories     Crab

Time 35m

Yield 2 serving(s)

Number Of Ingredients: 8

2 lbs king crab legs
1/2 cup butter (salted or unsalted)
1/2 head garlic, about 5 garlic cloves, minced pressed
1/2 lemon, juice of
1/2 lime, juice of
1/8 cup extra virgin olive oil
sea salt (optional)
dried parsley (optional)

Steps:

  • Preheat your oven to 375 degrees. Meanwhile, grab yourself a small saucepan. On med low heat, melt the butter. Add the garlic (I prefer a press) and LIGHTLY saute. Squeeze in the juice of the citrus of choice. If using a lemon, squeeze the juice into your hands so that you can remove the seeds with ease. Turn the heat to low and let those flavors mesh until the oven is nice and hot. Toss in as much salt (to taste) and a couple pinches of parsley. Then whisk in that olive oil with a fork. Turn off your burner.
  • Arrange your tasty crustaceans in a 9x13 baking dish, brushing each leg with the sauce. ***TASTY TIP*** I use an injector to pop a *little* extra UMPH into my crabs. Pour any remaining sauce over those puppies. Now toss the pan into the oven on the center rack.
  • Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven. Sprinkle with a few pinches o' parsley for garnish.
  • I am a lazy gal, detest doing more dishes than I have to, and am a firm believer in the "waste not, want not" phrase. With that said, I just serve the crab in the same dish I baked it in so I can dip the meat into the tasty sauce, savoring every last drop. If you are the opposite, use tongs and place them on a platter and pour the buttery-goodness into ramekins. VOILA! Crab House comparable delicacy! "Ohhhh my CRAAAABS!


PASTA CRAB CASSEROLE



Pasta Crab Casserole image

This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad. -Georgia Mountain Tampa, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (3-4 servings each).

Number Of Ingredients: 11

8 ounces uncooked spiral pasta
1 large onion, chopped
1/2 pound sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup butter
2 garlic cloves, minced
1 pound imitation crabmeat, chopped
1/2 cup sour cream
2 teaspoons salt
1-1/2 teaspoons dried basil
1-1/2 cups shredded cheddar cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.


CHEESY CRAB BAKE



Cheesy Crab Bake image

Make a rich, cheesy bake of crab, celery, green onions, bell pepper and mozzarella and cream cheeses for dinner tonight.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Entree

Time 57m

Yield 6

Number Of Ingredients: 10

1 package (8 ounces) frozen salad-style imitation crabmeat, thawed and shredded
1 cup shredded mozzarella cheese (4 ounces)
1 medium celery stalk, chopped (1/2 cup)
1/4 cup thinly sliced green onion
1/4 cup chopped bell pepper
2 cups milk
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1 cup Original Bisquick™ mix
4 eggs
1/8 teaspoon pepper
Calories305
Carbohydrate21 g
Cholesterol180 mg
Fat1
Fiber1 g
Protein20 g
SaturatedFat8 g
ServingSize1 Serving
Sodium840 mg

Steps:

  • Heat oven 400°F. Lightly grease square baking dish, 8x8x2 inches. Stir crabmeat, 1/2 cup of the mozzarella cheese, the celery, onions and bell pepper in baking dish.
  • Beat remaining ingredients except the remaining 1/2 cup mozzarella cheese in blender on high speed 15 seconds, or with hand beater or wire whisk 1 minute, until blended. Pour over crabmeat mixture.
  • Bake about 40 minutes or until golden brown and knife inserted halfway between center and edge comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 15 minutes before cutting.


CRAB MAC 'N' CHEESE BAKE



Crab mac 'n' cheese bake image

A seafood twist on a family favourite that's packed with sustainable shellfish. Serve with a lemony rocket salad

Recipe From bbcgoodfood.com

Provided by Tim Bouget

Categories     Dinner, Main course, Pasta, Supper

Time 55m

Number Of Ingredients: 13

100g butter , plus extra for greasing
500g macaroni
100g flour
1l milk
200g mature cheddar , grated
1 tbsp Dijon mustard
1 tbsp tomato ketchup
1 tsp cayenne pepper or Tabasco sauce
150g fresh, brown crabmeat
150g white crabmeat
100g crème fraîche
juice ½ lemon
½ small pack dill , finely chopped
Calories623 calories
Fat29 grams fat
SaturatedFat17 grams saturated fat
Carbohydrate61 grams carbohydrates
Sugar8 grams sugar
Fiber3 grams fiber
Protein28 grams protein
Sodium1.4 milligram of sodium

Steps:

  • Heat oven to 200C/180C fan/gas 6 and grease a medium baking dish. Cook the macaroni following pack instructions.
  • Meanwhile, melt the butter in a thick-bottomed pan and add the flour to make a thick paste, stirring frequently with a wooden spoon. Add the milk, little by little, to the paste, mixing until smooth. Cook over a medium heat, stirring continuously until the mixture thickens.
  • Remove from the heat, add 150g cheese and whisk until smooth. Mix in the mustard, ketchup and cayenne. Drain the macaroni and return to the pan. Stir the cheese sauce into the cooked pasta, fold in the brown crabmeat and season.
  • Spoon the mixture into the prepared baking dish. Sprinkle the remaining 50g cheese on top and bake in the oven for 25-30 mins until heated through. Remove from the oven and stand for 10 mins.
  • Meanwhile, in a small bowl, combine all the ingredients for the crab topping with some seasoning. Serve a big spoonful on top of each portion of the bake, then scatter over the dressed rocket (see 'Goes well with'). If making ahead, cool completely and leave in the fridge overnight. The next day, cut into slabs and reheat (covered in foil) for 10 mins in the oven at 200C/180C fan/gas 6.




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