Crabmeat Casserole Recipes

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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.

CRAB BRUNCH CASSEROLE



Crab Brunch Casserole image

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

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
¼ cup grated Parmesan cheese

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

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

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.

Nutrition Facts :

CRAB CAKE CASSEROLE



Crab Cake Casserole image

Cook up our Crab Cake Casserole with your dinner tonight! This easy crab cake casserole is ready in a jiffy & will remind you of summers on the east coast.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 6 servings

Number Of Ingredients 9

2 eggs
1/2 cup MIRACLE WHIP Dressing
1 cup water
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
2 cans (6 oz. each) crabmeat, drained, flaked
1 each red and yellow pepper, chopped
1 stalk celery, chopped
4 green onions, sliced, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 375ºF.
  • Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat, peppers, celery, half the onions and 1/4 cup cheese; mix lightly. Let stand 3 min.
  • Press crabmeat mixture firmly onto bottom of 8-inch square baking dish sprayed with cooking spray.
  • Bake 25 min. or until golden brown. Sprinkle with remaining cheese and onions. Let stand 10 min. before cutting into pieces to serve.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 115 mg, Sodium 730 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 5 g, Protein 15 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 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

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 CASSEROLE



Crab Casserole image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 18

1 cup herbed potato purée
1 cup provolone cheese (shredded)
1 cup mozzarella cheese (shredded)
2 teaspoons green leeks (fried)
2 tablespoons olive oil
4 tablespoons shallots (chopped)
1 tablespoon garlic cloves (chopped)
1/4 cup carrot (diced small)
1/4 cup celery (diced small)
1 cup yellow corn kernels
4 tablespoons dry white wine
2 cups lobster stock
2 cups whipping cream
6 teaspoons fresh parsley (finely chopped)
To taste kosher salt
To taste white pepper (cracked)
2 pounds lump crabmeat
(cleaned, drained, shells removed)

Steps:

  • Heat oil in a large saute pan on medium heat. Sweat shallots, garlic, carrot, celery and yellow corn in oil until tender; do not brown. Add white wine and reduce to almost dry, followed by lobster stock and whipping cream. Reduce by half to a slightly thick consistency. Remove from heat. Fold in chopped parsley; season with salt and pepper. Add crabmeat and mix together. In 6 ungreased small individual baking casseroles, pipe a small layer of potato puree on bottom. Divide the stuffing equally among casseroles on top of potatoes. Cover with shredded cheeses.
  • Bake in 350 degrees F (175 degrees C) oven for 8 minutes; remove and garnish with fried leeks.

THE BEST CRAB CASSEROLE



The Best Crab Casserole image

Yield serves 4-6

Number Of Ingredients 12

One 6 1/2-ounce can crabmeat, drained
1 cup mayonnaise
1 cup soft breadcrumbs
3/4 cup half-and-half
6 hard-boiled eggs, finely chopped
1/2 cup chopped onion
1/4 cup sliced stuffed green olives
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
Pinch of pepper
1/2 cup buttered soft breadcrumbs
Olive slices, for garnish

Steps:

  • In a large bowl, break up the crabmeat in chunks. Add the mayonnaise, soft breadcrumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual bakers or spoon it into a 1-quart casserole dish. Top with the buttered crumbs and bake at 350 degrees for 20 to 25 minutes. Garnish with olive slices.

CRAB CASSEROLE



Crab Casserole image

Categories     Herb     Vegetable     Bake     Sauté     Low Fat     Crab     Winter     Phyllo/Puff Pastry Dough     Self

Yield Makes 6 servings

Number Of Ingredients 21

2 1/2 tbsp olive oil
1 medium red potato, diced
1/3 cup chopped white onion
1 red bell pepper, diced
1/4 cup chopped fennel bulb
1 3/4 tsp minced garlic
2 cups sliced Swiss chard, stems removed
1 cup baby spinach
4 egg whites
1 whole egg
3/4 cup crumbled feta
1/2 cup lowfat cottage cheese
3 tbsp plain soymilk
1/2 cup whole-grain breadcrumbs
1/4 cup loosely packed cilantro leaves
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
1 lb precooked lump crabmeat
Vegetable-oil cooking spray
1/4 cup grated Parmesan
8 sheets phyllo dough, thawed

Steps:

  • Preheat oven to 350°F. Heat 2 tbsp oil in a large pan on medium high heat. Add potato, onion, pepper and fennel; sauté until soft, about 3 minutes. Add garlic; sauté until golden, about 2 minutes. Stir in chard and spinach; cook 2 minutes or until wilted. Transfer to a bowl and cool. Beat eggs in another bowl. Stir eggs, feta, cottage cheese, soymilk, breadcrumbs, cilantro, dil,l and chives into veggie mix. Fold in crabmeat. Season with salt and pepper. Coat a 9" x 12" pan with cooking spray; dust with 2 tbsp Parmesan. Place 1 phyllo sheet in pan; brush with oil. Layer 3 more phyllo sheets in a row; brush each with oil. Dust with remaining Parmesan. Spoon mix over pastry; top with rest of phyllo; brush each sheet with oil. Score the top to mark off 3" x 6" pieces. Bake 35 minutes or until golden. Cool slightly; serve.

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