CRAB CASSEROLE HEALTHY RECIPES

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.

Steps:

• Preheat oven to 400°F, with rack at center
•    Heat water to boil for egg noodles
•    Heat large nonstick skillet over medium heat with oil, add shallots and soften 2 minutes
• Add garlic, ginger, bay, salt and pepper, stir a minute more, then add Shaoxing or dry sherry and chicken broth or stock
• Season the crab with Old Bay and hot sauce and soy sauce
•    Melt cream cheese into the shallots, garlic and ginger, add sour cream and scallions and reduce heat to low
• Salt water, drop the egg noodles and cook 5 minutes
• Listicle: Rachael Ray 9" x 13" Ceramic Baker Add crab to sauce and warm through
•  Toss with egg noodles and spread into casserole dish
•   Top with cheddar and bake 5 minutes until bubbly and browned
• Arrange the egg roll wrappers or wonton wrappers on parchment and spray with oil
• When you remove casserole, add the wontons and brown 3 to 4 minutes
•     Top casserole with chives and wontons and serve