Creamy Crab Casserole Recipes

PASTA CRAB CASSEROLE

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

Pasta Crab Casserole image

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 :

Ingredients

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

SHRIMP & CRAB CASSEROLE

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

Shrimp & Crab Casserole image

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.

Ingredients

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

CRAB CASSEROLE

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 18

Crab Casserole image

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.

Ingredients

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)