RECIPES FOR CRAB MEAT CASSEROLE RECIPES

Name: Crab Casserole
Prep time: 9 min
Cook time: 29 min
Total time: 39 min
Yield: 4
Cuisine: American
Ingredients: butter or nonstick spray, for sauteing; 2 celery ribs, chopped fine; 1 medium bell pepper, chopped fine; 1 medium onion, chopped fine; 6 cup evaporated milk; 3 cup chicken or shrimp stock; 2 to 3 tablespoons flour paste (see notes); salt to taste; few drops yellow food coloring (optional); 1 tablespoon chopped pimento; 1/4 cup real sherry (not cooking sherry); 1 pound claw crab meat; grated sharp cheddar cheese, as needed for garnish; pimento strips, for garnish

CRAB CASSEROLE RECIPE BY THE DAILY MEAL CONTRIBUTORS

Crab Casserole Recipe by The Daily Meal Contributors image

This rich and decadent dish is an example of Low Country cooking at its finest. It dates itself with some of the ingredients, like the yellow food coloring, but it's okay to leave that out entirely if you wish. When made with quality crab meat and good stock, this old-fashioned concoction is hard to beat.This recipe is from the old Robertson's Cafeteria in Charleston, South Carolina, and was originally published in The Baltimore Sun.

Total Time 39 minutes59S

Prep Time 9 minutes59S

Cook Time 29 minutes59S

Yield 4

Number Of Ingredients 14

Ingredients

butter or nonstick spray, for sauteing
2 celery ribs, chopped fine
1 medium bell pepper, chopped fine
1 medium onion, chopped fine
6 cup evaporated milk
3 cup chicken or shrimp stock
2 to 3 tablespoons flour paste (see notes)
salt to taste
few drops yellow food coloring (optional)
1 tablespoon chopped pimento
1/4 cup real sherry (not cooking sherry)
1 pound claw crab meat
grated sharp cheddar cheese, as needed for garnish
pimento strips, for garnish

Steps:

Step 1: In a pan, using butter or oil spray, saute 2 chopped celery ribs, 1 chopped bell pepper and 1 chopped onion until soft. Set aside.
Step 2: In a separate pot, combine 6 cups evaporated milk and 3 cups chicken or shrimp stock. Bring to a simmer, almost to the boiling point, stirring often.
Step 3: Add the reserved vegetables and 2 to 3 tablespoons of flour paste. (Note: flour paste is made from 1 part flour to 2 parts cold water or stock mixed together.) Cook mixture until slightly thickened.
Step 4: Add salt to taste and a few drops of yellow food coloring, if using. Stir in 1 tablespoon chopped pimento. Add 1/4 cup sherry and stir well. Remove the pot from the heat and let mixture cool to set somewhat.
Step 5: Preheat oven to 325 F.
Step 6: Divide 1 pound claw crab meat as desired into individual dishes or ramekins, about 6 to 8 ounces in size. Pour milk mixture over crab. Top with grated sharp cheddar cheese and pimento strips for garnish.
Step 7: Bake until slightly bubbly and cheese is melted and just beginning to brown, about 15 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 754 calories, SugarContent 41 g, FatContent 39 g, CarbohydrateContent 48 g, CholesterolContent 244 mg, FiberContent 2 g, ProteinContent 51 g, SaturatedFatContent 23 g, SodiumContent 1786 mg, TransFatContent 0.4 g

CRAB RANGOON CASSEROLE | RACHAEL RAY | RECIPE - RACHAEL ...

Crab Rangoon Casserole | Rachael Ray | Recipe - Rachael ... image

Rachael shares her easy twist on crab Rangoon, serving it casserole-style topped with cheddar cheese + baked wonton strips.

Provided by Rachael Ray

Number Of Ingredients 30

Ingredients

2 tablespoons olive or peanut oil
3 large shallots
minced or finely chopped
4 cloves garlic
grated or finely chopped
1 inch ginger
grated or minced
1 bay leaf
Salt and pepper
3 tablespoons dry Shaoxing or dry sherry
1 cup chicken bone broth or stock
1 pound picked king crab leg meat or lump crab picked through for cartilage or shell
pulled into small bite-sized pieces (for a fun
inexpensive version
imitation crab works too
of course)
1 tablespoon Old Bay seasoning
2 teaspoons hot sauce
1 ½ tablespoons each light soy and dark soy sauce
1 brick (8 ounces) cream cheese
cut into pieces
½ cup sour cream
1 bunch scallions
trimmed and finely chopped
1 pound wide egg noodles
2 cups shredded sharp white cheddar cheese (8 ounces)
8 egg roll wrappers or 16 wonton wrappers
cut into thick strips
Non-aerosol cooking spray
¼ cup minced or finely chopped chives

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

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