LUMP CRAB MEAT CASSEROLE RECIPES RECIPES

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

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.