The Best Crab 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.

THE BEST CRAB CAKES



The Best Crab Cakes image

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 8 crab cakes

Number Of Ingredients 15

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
  • Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
  • Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
  • Serve the crab cakes with the tartar sauce and lemon wedges.

BUNCH'S CRAB CASSEROLE



Bunch's Crab Casserole image

This is my grandmother's recipe - 'Bunch' is short for 'Honeybunch,' our pet name for her. It is always a huge hit and it can be constructed the night before if need be. Just allow a little extra cooking time since the dish will be cold from refrigeration.

Provided by Frances S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h15m

Yield 8

Number Of Ingredients 8

3 eggs
2 cups heavy cream
1 ½ cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
½ cup dry sherry
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 pound cooked crabmeat

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
  • In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
  • Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

Nutrition Facts : Calories 684.4 calories, Carbohydrate 20.4 g, Cholesterol 210.3 mg, Fat 58.1 g, Fiber 0.7 g, Protein 19 g, SaturatedFat 19.5 g, Sodium 837.3 mg, Sugar 2.7 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 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 :

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

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.

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.

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

EASY CRABBY BAKED CRAB CASSEROLE



Easy Crabby Baked Crab Casserole image

Make and share this Easy Crabby Baked Crab Casserole recipe from Food.com.

Provided by ChefWhiz

Categories     Crab

Time 38m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb crabmeat
1 teaspoon lemon juice
1/2 cup mayonnaise
salt and pepper
1 dash pepper sauce
breadcrumbs
butter

Steps:

  • Blend all ingredients.
  • Sprinkle with bread crumbs over top with several pats of butter.
  • Bake at 325 degrees for 30 minutes.

Nutrition Facts : Calories 210.1, Fat 10.5, SaturatedFat 1.5, Cholesterol 55.2, Sodium 1158.3, Carbohydrate 7.1, Sugar 1.9, Protein 21

CRAB CASSEROLE



Crab Casserole image

This casserole is easy and yummy. You can substitute tuna or salmon if you like.

Provided by JEN21075

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 45m

Yield 6

Number Of Ingredients 8

1 (14.5 ounce) can green beans
2 (6 ounce) cans crabmeat
3 teaspoons all-purpose flour, divided
1 (8 ounce) package Cheddar cheese, shredded
1 (6 ounce) can French-fried onion rings
1 (10.25 ounce) can condensed tomato soup
1 (10.75 ounce) can milk
1 (10 ounce) can refrigerated biscuit dough

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart casserole layer the beans, crab, 1 teaspoon flour, cheese and all but 1/3 cup onion rings.
  • In a small bowl mix together the soup and milk; stir in remaining 2 teaspoons flour and pour mixture over casserole.
  • Bake in the preheated oven for 10 minutes or until bubbly. Arrange biscuits on top of casserole and bake for another 20 minutes, adding remaining onion rings in the last 3 minutes of baking.

Nutrition Facts : Calories 612.2 calories, Carbohydrate 46 g, Cholesterol 93.5 mg, Fat 34.4 g, Fiber 1.9 g, Protein 27 g, SaturatedFat 14.3 g, Sodium 1610.9 mg, Sugar 11.8 g

CRAB CASSEROLE



Crab Casserole image

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

Provided by ratherbeswimmin

Categories     Crab

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup unsalted butter
1/4 cup finely chopped sweet onion
1/2 lb sliced white mushroom
1/3 cup unbleached all-purpose flour
1 teaspoon Old Bay Seasoning
3 cups milk
1 tablespoon cream sherry
1 teaspoon Worcestershire sauce
1 1/2 cups finely shredded swiss cheese (Gruyere)
1 lb lump crabmeat, picked over for shells and cartilage
salt
fresh ground black pepper
2 cups cooked rice
1 cup crushed buttery cracker crumb (such as Ritz)
1/2 cup finely grated parmesan cheese
1 tablespoon finely chopped fresh flat-leaf parsley
2 tablespoons pure olive oil

Steps:

  • Melt the butter in a medium saute pan over medium heat; add in onion; saute for 2 minutes, until onion is softened.
  • Add in mushrooms; saute until mushroom liquid is absorbed and the mushrooms begin to color, 5-7 minutes.
  • Sprinkle the flour and Old Bay seasoning over the vegetables; cook, stirring to cook the flour, for about 2 minutes.
  • Slowly add in the milk, scraping up any bits stuck to the bottom of the pan, and bring the sauce to a boil.
  • Add in the sherry and Worcestershire sauce; stir to blend.
  • Remove the pan from heat and add the cheese a little at a time, stirring until all the cheese is melted.
  • Fold in the crabmeat, being careful not to break up the lumps; season with salt and pepper.
  • Coat the bottom of a 2 quart casserole dish with nonstick cooking spray.
  • Stir about 1 cup of the crab mixture into the rice, and line the bottom of the casserole with the rice.
  • Top with the remaining crab mixture.
  • Preheat oven to 350°; in a small bowl, stir together the cracker crumbs, Parmesan cheese, and parsley.
  • Toss with the oil until moist; sprinkle the crumbs over the casserole and bake for 25-30 minutes, until bubbling and the topping is golden; let rest for 5 minutes before serving hot.

Nutrition Facts : Calories 670.3, Fat 35.8, SaturatedFat 19.6, Cholesterol 147.3, Sodium 544, Carbohydrate 49.2, Fiber 1.4, Sugar 1.7, Protein 36.7

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