Bleu Crab Casserole Recipes

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CRAB CASSEROLE

After several days of craving a crab bake casserole like the one at my local Chinese buffet, I came up with this recipe by tweaking one that I found online. To me, this tastes pretty close to those that I've had at several chinese buffets.

Provided by tkcuvelier

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9



Crab Casserole image

Steps:

  • Mix all ingredients together. Place into pan and sprinkle cheddar cheese on top. Bake in 350 degree oven for approximately 30 minutes.
  • VARIATION: You can mix seafood types -- use 1/2 lb. crab and 1/2 lb. shrimp, lobster, or other seafood.

1 lb imitation crabmeat (or real, if preferred)
1/2 large onion, finely chopped
1/4 cup mayonnaise
1/4 cup sour cream
4 ounces cream cheese (1/2 a block)
1 cup shredded swiss cheese
2 teaspoons garlic powder
1 teaspoon dried parsley (or handful fresh)
1/2 cup shredded cheddar 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.

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)

CRAB MEAT CASSEROLE

This is so good and smells wonderful while it is baking! I got it from a Virginia Country Cookbook. Its a great company dish that can be prepared several hours in advance.

Provided by Little Bee

Categories     Crab

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11



Crab Meat Casserole image

Steps:

  • Mix first 8 ingrdients in a bowl.
  • Spray a 9x13 baking dish with non stick cooking spray.
  • Pour Crab mixture into baking dish.
  • Combine eggs and milk and pour over mixture in dish.
  • Sprinkle cheese over top.
  • Bake at 350 degrees for approximately 1 hour.

2 cups lump crabmeat
2 cups breadcrumbs, soft fresh
1 (10 ounce) can low-sodium cream of mushroom soup
1/3 cup mayonnaise
1 small onion, finely chopped
1/3 cup celery, very finely chopped
1 pinch salt
1/4 teaspoon pepper
3 eggs, beaten
1 1/2 cups milk
1 cup cheddar cheese, grated

CHINESE BUFFET CRAB CASSEROLE

Make and share this Chinese Buffet Crab Casserole recipe from Food.com.

Provided by bugged out bird

Categories     Crab

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Chinese Buffet Crab Casserole image

Steps:

  • Save half of cheddar cheese to sprinkle on top.
  • Mix the other ingredients together in bowl.
  • Spoon into greased casserole dish, top with cheese.
  • Bake at 325°F for 30 minutes.

16 ounces imitation crabmeat
1/2 cup sour cream
1 tablespoon lemon juice
1 pinch garlic salt
1 1/4 cups cheddar cheese, divided
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 1/4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon milk

CHEESE & CRAB BRUNCH BAKE

Who doesn't love a cheesy seafood casserole that can be pulled together in thirty minutes, popped in the fridge overnight, and ready for its baked up debut the next day? -Joyce Conway, Westerville, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18



Cheese & Crab Brunch Bake image

Steps:

  • Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.

Nutrition Facts : Calories 428 calories, Fat 28g fat (13g saturated fat), Cholesterol 286mg cholesterol, Sodium 844mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

2 tablespoons Dijon mustard
6 English muffins, split
8 ounces lump crabmeat, drained
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups shredded white cheddar cheese
12 large eggs
1 cup half-and-half cream
1 cup 2% milk
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 cups shredded Swiss cheese
1 cup grated Parmesan cheese
4 green onions, chopped
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper

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



Crab Brunch Casserole image

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

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
¼ cup grated Parmesan cheese

CRAB CASSEROLE

Categories     Herb     Vegetable     Bake     Sauté     Low Fat     Crab     Winter     Phyllo/Puff Pastry Dough     Self

Yield Makes 6 servings

Number Of Ingredients 21



Crab Casserole image

Steps:

  • Preheat oven to 350°F. Heat 2 tbsp oil in a large pan on medium high heat. Add potato, onion, pepper and fennel; sauté until soft, about 3 minutes. Add garlic; sauté until golden, about 2 minutes. Stir in chard and spinach; cook 2 minutes or until wilted. Transfer to a bowl and cool. Beat eggs in another bowl. Stir eggs, feta, cottage cheese, soymilk, breadcrumbs, cilantro, dil,l and chives into veggie mix. Fold in crabmeat. Season with salt and pepper. Coat a 9" x 12" pan with cooking spray; dust with 2 tbsp Parmesan. Place 1 phyllo sheet in pan; brush with oil. Layer 3 more phyllo sheets in a row; brush each with oil. Dust with remaining Parmesan. Spoon mix over pastry; top with rest of phyllo; brush each sheet with oil. Score the top to mark off 3" x 6" pieces. Bake 35 minutes or until golden. Cool slightly; serve.

2 1/2 tbsp olive oil
1 medium red potato, diced
1/3 cup chopped white onion
1 red bell pepper, diced
1/4 cup chopped fennel bulb
1 3/4 tsp minced garlic
2 cups sliced Swiss chard, stems removed
1 cup baby spinach
4 egg whites
1 whole egg
3/4 cup crumbled feta
1/2 cup lowfat cottage cheese
3 tbsp plain soymilk
1/2 cup whole-grain breadcrumbs
1/4 cup loosely packed cilantro leaves
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
1 lb precooked lump crabmeat
Vegetable-oil cooking spray
1/4 cup grated Parmesan
8 sheets phyllo dough, thawed

CRAB 'N' PENNE CASSEROLE

Purchased Alfredo sauce lends creaminess to this crab casserole while red pepper flakes kick up the taste. Summer squash and zucchini bring garden-fresh goodness to the comforting main dish from Bernadette Bennett of Waco, Texas.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10



Crab 'n' Penne Casserole image

Steps:

  • Preheat oven to 325°. Cook pasta according to package directions. , Meanwhile, in a large bowl, combine Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. , Cover and bake 35 minutes or until heated through. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, 5-6 minutes longer or until browned.

Nutrition Facts : Calories 323 calories, Fat 15g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 721mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

1-1/2 cups uncooked penne pasta
1 jar (15 ounces) Alfredo sauce
1-1/2 cups imitation crabmeat, chopped
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1 tablespoon dried parsley flakes
1/8 to 1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons dry bread crumbs
2 teaspoons butter, melted

BUNCH'S CRAB CASSEROLE

This is my grandmother's recipe - 'Bunch' is short for 'Honeybunch,' our pet name for her. It is always a huge hit and it can be constructed the night before if need be. Just allow a little extra cooking time since the dish will be cold from refrigeration.

Provided by Frances S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h15m

Yield 8

Number Of Ingredients 8



Bunch's Crab Casserole image

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
  • In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
  • Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

Nutrition Facts : Calories 684.4 calories, Carbohydrate 20.4 g, Cholesterol 210.3 mg, Fat 58.1 g, Fiber 0.7 g, Protein 19 g, SaturatedFat 19.5 g, Sodium 837.3 mg, Sugar 2.7 g

3 eggs
2 cups heavy cream
1 ½ cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
½ cup dry sherry
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 pound cooked crabmeat

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