Imitation Crab And Shrimp Casserole Recipes

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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.

IMITATION CRAB CASSEROLE



Imitation Crab Casserole image

I got this recipe from our church cookbook. It is very satisfying. The water chestnuts give it a nice crunch & it has a good flavor.

Provided by Judy from Hawaii

Categories     Crab

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 cups imitation crabmeat, shredded
1 cup chopped celery
1/2 cup chopped onion
1 cup cooked rice or 1 cup diced potato
1/2 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) can water chestnuts, chopped
1/2 lb fresh mushrooms, chopped
3/4 cup buttered bread crumb

Steps:

  • Mix all ingredients, except bread crumbs, together and put into a casserole.
  • (This is a big recipe--you may need to use 2.) Top with buttered bread crumbs.
  • Bake at 350°F for 30 minutes.

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.

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 AND SHRIMP CASSEROLE



Crab and Shrimp Casserole image

Canned crab and shrimp make this an ecconomical, quick and easy treat. Serve this over buttered toast topped with cooked peas or asparagus and be sure you claim a portion before it vanishes!

Provided by Lorac

Categories     Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 cup chopped celery
1 (6 ounce) can crabmeat, drained
2 (4 1/2 ounce) cans shrimp, drained
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
Tabasco sauce
1 cup mayonnaise
1/2 cup Ritz cracker crumbs
1 tablespoon melted butter

Steps:

  • Preheat oven to 350°F.
  • Combine all ingredients except cracker crumbs and butter.
  • Spread in a greased casserole.
  • Mix cracker crumbs and butter and sprinkle over the seafood mixture.
  • Bake for 30 minutes.

MAC AND CHEESE CASSEROLE WITH IMITATION CRAB



Mac and Cheese Casserole with Imitation Crab image

I made this recipe at home and have loved it ever since.

Provided by ian

Time 55m

Yield 4

Number Of Ingredients 10

1 cup rotini pasta
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup shredded Cheddar cheese
½ cup imitation crabmeat, diced
½ cup milk
¼ teaspoon seafood seasoning (such as Old Bay®)
⅛ teaspoon Cajun seasoning
⅛ teaspoon ground black pepper
¼ cup dry bread crumbs
2 tablespoons salted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
  • Add condensed soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and pepper to rotini; mix ingredients together. Transfer to the prepared casserole dish.
  • Mix bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over the casserole mixture.
  • Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 32.5 g, Cholesterol 54 mg, Fat 19.6 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 11.4 g, Sodium 1023.6 mg, Sugar 4.9 g

IMITATION CRAB CASSEROLE WITH CHEESE



Imitation Crab Casserole with Cheese image

This recipe is easy and quick to make, and offers a good taste of the ocean. It is inexpensive to make if using imitation crabmeat.

Provided by John

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon vegetable oil
½ cup chopped onions
½ cup chopped celery
1 pound imitation crabmeat
1 (10.5 ounce) can condensed cream of celery soup
½ cup water
2 tablespoons chopped fresh parsley
¼ teaspoon seafood seasoning
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 cup dry bread crumbs
¼ cup salted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large saucepan over medium heat; stir in onions and celery. Cook and stir until vegetables have softened and are beginning to turn translucent, about 5 minutes.
  • Add crab, condensed soup, water, parsley, seafood seasoning, salt, garlic powder, and pepper; mix to combine. Heat until almost bubbling, about 5 minutes.
  • Remove from the heat and blend in Cheddar cheese until melted. Transfer to a 9-inch square casserole dish.
  • Mix bread crumbs and melted butter in a small bowl with a fork until combined. Spread over the casserole.
  • Bake in the preheated oven until lightly browned and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 29.9 g, Cholesterol 60.9 mg, Fat 19.9 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 10 g, Sodium 1459.1 mg, Sugar 7.4 g

SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB



Seafood Trio W/Shrimp, Scallops and Crab image

This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.

Provided by Rare Affaire

Categories     Crab

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

8 ounces bay shrimp (100 count or smaller)
8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys)
8 ounces lump crabmeat (Dungeness is my favorite and was used in the original, but your region may have something you prefer)
4 scallions, sliced very thin (use all the white and as much of the green as you like)
1 1/2 tablespoons olive oil
3 tablespoons Wondra Flour (or you may substitute AP flour)
1 cup clam juice (available in bottles or cans near the canned tuna in most stores)
2 tablespoons dry white wine
2 tablespoons cream
sea salt, to taste (kosher can be used)
1 smidgen cayenne (that's about half a pinch)
1 pinch white pepper
1 tablespoon flat leaf parsley, minced
1/4 cup panko breadcrumbs (optional) or 1/4 cup Italian seasoned breadcrumbs (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
  • Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
  • Add flour and stir until all oil is absorbed, forming a heavy paste.
  • Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
  • Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
  • Add 1/2 of the clam juice, repeating the process.
  • Stir in the wine.
  • Stir in the cream.
  • Add cayenne and white pepper.
  • Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
  • Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
  • Add parsley and stir to incorporate.
  • Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
  • Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
  • Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
  • If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
  • Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
  • Remove from oven and allow to rest for 5 minutes before serving.

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