CRAB BRUNCH CASSEROLE
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
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
CRAB CASSEROLE
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 18
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.
EASY CRABBY BAKED CRAB CASSEROLE
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
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 IMPERIAL CASSEROLE
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
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.
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
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 :
STEAMED CORN CUSTARDS WITH CRAB
Categories Shellfish Vegetable Appetizer Steam Crab Corn Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Make custard:
- Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.
- Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.
- Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.
- Make crab topping while custards cool:
- Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.
- Serve custards topped with crab.
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