Lump Crab Casserole Recipe Recipes Recipe For Lasagna

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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

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.

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.

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.

CRAB IMPERIAL CASSEROLE



Crab Imperial Casserole image

The recipe serves eight, but plan to double it. Fresh mushrooms and lump crabmeat make it hard to turn down seconds of this rich casserole. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

3 cups uncooked spiral pasta
1-3/4 cups sliced fresh mushrooms
5 tablespoons butter, cubed
2 tablespoons all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups 2% milk
4 cans (6 ounces each) lump crabmeat, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup crushed butter-flavored crackers

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended., Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs. , Bake, uncovered, 25-30 minutes or until bubbly.

Nutrition Facts : Calories 344 calories, Fat 12g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 806mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

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

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.

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.

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