Crab Casserole Recipe Southern Living

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CRAB MEAT CASSEROLE



Crab Meat Casserole image

This is so good and smells wonderful while it is baking! I got it from a Virginia Country Cookbook. Its a great company dish that can be prepared several hours in advance.

Provided by Little Bee

Categories     Crab

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups lump crabmeat
2 cups breadcrumbs, soft fresh
1 (10 ounce) can low-sodium cream of mushroom soup
1/3 cup mayonnaise
1 small onion, finely chopped
1/3 cup celery, very finely chopped
1 pinch salt
1/4 teaspoon pepper
3 eggs, beaten
1 1/2 cups milk
1 cup cheddar cheese, grated

Steps:

  • Mix first 8 ingrdients in a bowl.
  • Spray a 9x13 baking dish with non stick cooking spray.
  • Pour Crab mixture into baking dish.
  • Combine eggs and milk and pour over mixture in dish.
  • Sprinkle cheese over top.
  • Bake at 350 degrees for approximately 1 hour.

EASY CRAB CASSEROLE



Easy Crab Casserole image

Creative, and to my tastebuds, delicious.

Provided by sal

Categories     Seafood     Shellfish     Crab

Time 1h5m

Yield 6

Number Of Ingredients 11

1 (8 ounce) package egg noodles
¾ cup low-fat mayonnaise
1 teaspoon Worcestershire sauce
3 tablespoons ketchup
1 chopped onions
1 large green bell pepper, chopped
1 ½ cups cooked crabmeat
1 (4 ounce) can small shrimp, drained
1 cup diced celery
salt and pepper to taste
¼ cup dry bread crumbs

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.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 38.5 g, Cholesterol 99.7 mg, Fat 12.7 g, Fiber 2.5 g, Protein 18.7 g, SaturatedFat 2.2 g, Sodium 511.8 mg, Sugar 5.8 g

SHRIMP & CRAB CASSEROLE



Shrimp & Crab Casserole image

This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon seafood seasoning
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese

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.

Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

SHRIMP CASSEROLE -- SOUTHERN LIVING



Shrimp Casserole -- Southern Living image

This is from Southern Living. So good. I posted as written. However, if you can actually find "cream of shrimp soup" send me some as I have never seen it. NOTE: I sub 1 can cheese soup & 1 can cream of celery for the two cans of cream of shrimp and add some extra shrimp and I think it is good! Prep time includes time to cook rice and shrimp in skillet. :) Also, I will separate this into TWO casserole dishes, then cook one all the way (follow recipe through to the end) and the other I freeze right before sprinkling with cheese. I am jsut careful to eat it within about one month since there is seafood in the casserole. Also, sometimes I make half chicken/half shrimp or one of each. When I add chicken instead of the cream of celery soup I use cream of chicken. I always use the cheese soup. Really the possibilities are endless :) Also, add some cayenne pepper if you like it spicy! We ALWAYS add cayenne!

Provided by SarahBeth

Categories     White Rice

Time 1h5m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 13

1 1/2 cups uncooked long-grain rice
1 1/2 lbs medium shrimp, raw, peeled and deveined
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup cheddar cheese, shredded
1/4 cup fine dry breadcrumb

Steps:

  • Prepare rice according to package directions.
  • Preheat oven to 350*F.
  • Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
  • Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
  • Combine shrimp mixture and rice.
  • Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
  • Bake for 25 minutes or until cheese is melted.
  • ENJOY! I like to serve this with french bread warm from the bread machine!

Nutrition Facts : Calories 464.2, Fat 21.6, SaturatedFat 12.8, Cholesterol 185.9, Sodium 1065, Carbohydrate 40, Fiber 1.7, Sugar 1.7, Protein 26.3

SHRIMP AND CRAB CASSEROLE



Shrimp and Crab Casserole image

A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.

Provided by D. L. Mooney

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 6

Number Of Ingredients 10

2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
½ cup sliced almonds
10 buttery round crackers, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
  • Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Nutrition Facts : Calories 959.5 calories, Carbohydrate 41.2 g, Cholesterol 249.3 mg, Fat 68.4 g, Fiber 1.7 g, Protein 44 g, SaturatedFat 10.9 g, Sodium 914.8 mg, Sugar 6.3 g

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