Company Crab Casserole Recipes

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.

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.

Steps:

• Cook noodles; drain and set aside.
• Brown meat; drain.
• Add tomato sauce to beef; remove from heat.
• In a separate bowl, mix cream cheese, cottage cheese, sour cream, onions and peppers.
• Butter a casserole dish and spread 1/2 the noodles in the bottom.
• Cover noodles with 1/2 the cheese mixture, then 1/2 the meat mixture, then 1 more layer of noodles, then cheese mixture and then meat mixture.
• Pour 2 tablespoons butter over top; press down slightly.
• Bake at 375° for 1 hour to 1 hour 15 minute.
• If drier casserole is desired, cook 15 minutes longer.

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.

Steps:

• Preheat oven to 375.
• Pour milk over bread crumbs to soften; add remaining ingredients except eggs.
• Stir in eggs.
• Pour mixture into a well-greased loaf pan or a 6x8 inch casserole.
• Set the dish in a container of hot water and bake for about 45 minutes or until an inserted knife come out clean.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole layer the beans, crab, 1 teaspoon flour, cheese and all but 1/3 cup onion rings.
• In a small bowl mix together the soup and milk; stir in remaining 2 teaspoons flour and pour mixture over casserole.
• Bake in the preheated oven for 10 minutes or until bubbly. Arrange biscuits on top of casserole and bake for another 20 minutes, adding remaining onion rings in the last 3 minutes of baking.

Steps:

• In a large bowl, break up the crabmeat in chunks. Add the mayonnaise, soft breadcrumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual bakers or spoon it into a 1-quart casserole dish. Top with the buttered crumbs and bake at 350 degrees for 20 to 25 minutes. Garnish with olive slices.

Steps:

• Melt the butter in a medium saute pan over medium heat; add in onion; saute for 2 minutes, until onion is softened.
• Add in mushrooms; saute until mushroom liquid is absorbed and the mushrooms begin to color, 5-7 minutes.
• Sprinkle the flour and Old Bay seasoning over the vegetables; cook, stirring to cook the flour, for about 2 minutes.
• Slowly add in the milk, scraping up any bits stuck to the bottom of the pan, and bring the sauce to a boil.
• Add in the sherry and Worcestershire sauce; stir to blend.
• Remove the pan from heat and add the cheese a little at a time, stirring until all the cheese is melted.
• Fold in the crabmeat, being careful not to break up the lumps; season with salt and pepper.
• Coat the bottom of a 2 quart casserole dish with nonstick cooking spray.
• Stir about 1 cup of the crab mixture into the rice, and line the bottom of the casserole with the rice.
• Top with the remaining crab mixture.
• Preheat oven to 350°; in a small bowl, stir together the cracker crumbs, Parmesan cheese, and parsley.
• Toss with the oil until moist; sprinkle the crumbs over the casserole and bake for 25-30 minutes, until bubbling and the topping is golden; let rest for 5 minutes before serving hot.

Steps:

• In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish. , Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425° for 16-18 minutes or until golden brown and edges are bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the ground beef with the onion until no pink shows; drain. Mix in 1 of the cans of tomato sauce, salt, pepper and cinnamon. Pour into shallow 3 quart casserole baking dish.
• Pour in noodles in an even layer. Top with cottage cheese; sprinkle with onions and Cheddar cheese. Pour on remaining can of tomato sauce.
• Bake in a preheated over for 30 minutes.

Steps:

• Drain oysters and reserve liquor.
• Cook oysters in melted butter till edges just begin to curl. Remove from heat.
• Add crab meat and fold gently.
• Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
• Gently sir in rice and wild rice. Set aside.
• In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
• Turn mixture into well greased 2 quart casserole.
• Pour liquid over mixture.
• Top with ham. Sprinkle with parsley. Dot with butter.
• Bake at 350 till heated through, approximately 25-30 minutes.