Crab Meat Casserole Recipes Recipes Recipe For Lasagna

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FRESH CRABMEAT AND LOBSTER LASAGNA



Fresh Crabmeat and Lobster Lasagna image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

6 tablespoons butter
6 tablespoons all-purpose flour
4 cups milk
Salt
Freshly ground white pepper
Pinch ground nutmeg
1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
8 ounces grated Parmigiano-Reggiano
2 cups ricotta cheese
1 egg
2 teaspoons chopped garlic
8 ounces grated mozzarella cheese
3/4 pound lump crabmeat, picked over for cartilage
1 1/2 pound lobster, cooked, meat removed and diced
1/2 pound fresh pasta sheets
Truffle oil, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside.
  • In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
  • Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes.
  • Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.

SEAFOOD LASAGNA WITH CRAB AND SHRIMP



Seafood Lasagna with Crab and Shrimp image

I improved on a friends recipe...now it is the best I ever cooked or tasted!

Provided by Rayna Jordan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h30m

Yield 8

Number Of Ingredients 16

9 lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese
1 egg, beaten
2 teaspoons dried basil leaves
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
⅓ cup milk
⅓ cup dry white wine
1 (6 ounce) can crabmeat, drained and flaked
1 pound cooked small shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese

Steps:

  • Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
  • In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
  • Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
  • Bake in preheated oven for 45 minutes, or until heated through and bubbly.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 29.9 g, Cholesterol 205.6 mg, Fat 23.5 g, Fiber 1.3 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1205.5 mg, Sugar 3.9 g

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.

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.

SPAGHETTI LASAGNA FLORENTINE WITH CRAB



Spaghetti Lasagna Florentine with Crab image

A seafood pasta dish that is sure to please. Succulent, wild-caught lump crab mixed into a thick and creamy cheese filling and blended with a zesty marinara sauce.

Provided by Charlize Jamieson

Categories     Seafood     Shellfish     Crab

Time 1h30m

Yield 10

Number Of Ingredients 17

1 (16 ounce) package spaghetti
2 tablespoons butter
1 (28 ounce) jar marinara sauce
2 cups fresh spinach
1 cup chopped onion
1 cup chopped fresh mushrooms
1 (6 ounce) can tomato paste
2 tablespoons minced fresh garlic
1 pinch cayenne pepper, or to taste
1 pinch dried parsley flakes, or to taste
1 pinch sea salt and ground black pepper to taste
1 pound fresh lump crabmeat
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 ¼ cups grated Parmesan-Romano cheese blend, divided
2 large eggs
2 tablespoons clam juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
  • Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
  • Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
  • Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
  • Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 53 g, Cholesterol 89.5 mg, Fat 17 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.6 g, Sodium 930.7 mg, Sugar 11.3 g

CRABMEAT LASAGNA



Crabmeat Lasagna image

My boyfriend (who never cooks) made this for me from a recipe he was given by a friend in Hong Kong. Not sure where it originates from but if you're in the UK you're unlikely to be able to get old Bay seasoning but there is a recipe for it on this site!!!

Provided by abby orchard

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb lasagna noodles or 1/2 lb pasta, sheets
2 (10 3/4 ounce) cans cream of shrimp soup or 2 (10 3/4 ounce) cans lobster bisque
1 lb special crabmeat
1 pint ricotta cheese
3 tablespoons Old Bay Seasoning
8 ounces cream cheese, soft
1 chopped red onion
1 egg
2 teaspoons basil
1 cup extra-sharp cheddar cheese, grated
salt
fresh ground pepper

Steps:

  • Cook noodles, rinse and drain.
  • Combine soup, crab, ricotta cheese, Old Bay Seasoning, cream cheese, onion, egg, basil, salt and pepper.
  • Layer 1/2 noodles in a 9x13 baking dish.
  • Spread with 1/2 crab mixture and sprinkle with 1/2 cheddar cheese.
  • Repeat the layers and bake at 350 degrees for 1 hour.
  • Let stand about 15 minutes before cutting and serving.
  • *Note if using pasta sheet cooking is not needed.

CRAB AND SPINACH CASSEROLE



Crab and Spinach Casserole image

Make and share this Crab and Spinach Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups uncooked gemelli pasta (twist)
1 (1 7/8 ounce) package knorr leek soup mix
2 cups milk
1 (8 ounce) package imitation crabmeat, chunks
2 cups baby spinach leaves, firmly packed and stems removed
1/2 cup fresh shredded parmesan cheese

Steps:

  • Prepare pasta according to package directions; drain.
  • Meanwhile, in a saucepan, mix the soup mix and milk.
  • Bring to a boil, stirring constantly.
  • In a mixing bowl, add pasta, crabmeat and spinach.
  • Add soup mixture; gently stir to combine.
  • Transfer mixture to a 8-inch baking dish that has been lightly sprayed with nonstick cooking spray; spread evenly.
  • Sprinkle with cheese.
  • Bake, uncovered, at 350 degrees, for 20 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 396.9, Fat 9.2, SaturatedFat 5.2, Cholesterol 39.4, Sodium 742.2, Carbohydrate 57, Fiber 2.4, Sugar 5.2, Protein 20.9

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.

CRAB-ARTICHOKE CASSEROLE



Crab-Artichoke Casserole image

Make and share this Crab-Artichoke Casserole recipe from Food.com.

Provided by carolinafan

Categories     Crab

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 11

8 ounces uncooked small shell pasta
2 tablespoons butter
6 green onions, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
salt and black pepper
1/2 cup shredded swiss cheese, divided
1 (8 ounce) package imitation crabmeat, chunks
1 (14 ounce) can artichoke hearts, drained and cut into bite-size pieces

Steps:

  • Preheat oven to 350.
  • Grease 2-quart casserole.
  • Cook pasta according to package directions; drain and set aside.
  • Melt butter in large saucepan over medium heat; add green onions. Cook and stir about 2 minutes. Add flour; cook and stir 2 minutes more.
  • Gradually add half-and-half, whisking constantly until mixture begins to thicken.
  • Whisk in mustard and red pepper; season to taste with salt and black pepper.
  • Remove from heat and stir in 1/4 cup cheese until melted.
  • Combine crabmeat, artichokes and pasta in casserole. Add sauce mixture and stir until blended.
  • Top with remaining 1/4 cup cheese.
  • Bake about 40 minutes or until hot, bubbly and lightly browned.

CRAB 'N' PENNE CASSEROLE



Crab 'n' Penne Casserole image

Purchased Alfredo sauce lends creaminess to this crab casserole while red pepper flakes kick up the taste. Summer squash and zucchini bring garden-fresh goodness to the comforting main dish from Bernadette Bennett of Waco, Texas.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups uncooked penne pasta
1 jar (15 ounces) Alfredo sauce
1-1/2 cups imitation crabmeat, chopped
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1 tablespoon dried parsley flakes
1/8 to 1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons dry bread crumbs
2 teaspoons butter, melted

Steps:

  • Preheat oven to 325°. Cook pasta according to package directions. , Meanwhile, in a large bowl, combine Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. , Cover and bake 35 minutes or until heated through. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, 5-6 minutes longer or until browned.

Nutrition Facts : Calories 323 calories, Fat 15g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 721mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

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