Crab And Potato Casserole Recipes

Steps:

• 1. In a pot with a spoon full of salt, and 1/2 tsp liquid crab boil, cook the potatoes until done. Let cool enough to handle and peel then chop into 3/4" to 1" pieces.
• 2. Put potatoes, mushrooms, green onions into a deep baking pan and sprinkle with Creole seasoning. Set aside.
• 3. In a medium bowl add cream cheese, sour cream, shrimp soup, cheddar cheese and mix until well blended. Set aside.
• 4. In a large and deep skillet, or Dutch oven melt together the butter and olive oil over high heat.
• 5. A handful at a time, begin dropping in the shrimp - don't over crowd the pan. Stir and saute them only until they turn pink - *DON'T let them render out their juices.
• 6. As soon as they loose their gray color, take a strainer spoon and remove them temporarily to a bowl and set aside. Continue until all shrimp are done.
• 7. Reduce heat to medium and add the onions, celery, carrots, bell pepper and sausage (broken into small pieces). Once vegetables start to soften add garlic and saute until vegetables are soft and thoroughly wilted. When sausage is cooked, spoon out some of the rendered grease and discard.
• 8. Reduce heat to medium low and add the shrimp to the vegetables and mix well. Begin folding in the cream cheese mixture along with enough half & half to keep the mixture fairly liquid. Taste and add salt & white pepper to taste. The potatoes will absorb the liquid while baking.
• 9. Pour this mixture over the potatoes in the baking pan, and gently work it into the potato & mushrooms until blended.
• 10. Evenly layer the lump crabmeat over the potato mixture and gently press it down into the mixture, being careful not to break up the lumps.
• 11. Spread the Parmesan or Gouda over the mixture then sprinkle the crushed potato chips over the cheese.
• 12. Bake at 350* F, on middle rack, until the sides are hot and bubbly and the cheese is light brown and crusty, 45 minutes. Garnish with fresh minced parsley. Ahhhhh, C'est ci bon!

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 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:

• Heat oil in 12" skillet. Cook potatoes in oil for about 5 minutes.
• Combine mayonnaise,Creole seasoning, Old Bay in a bowl. Whisk until smooth.
• Add potatoes to mayo mixture, toss to combine. Add crab meat to potatoe mixture,toss lightly with a fork to combine.
• Spray a 8x8 inch dish with non-stick spray. Add mixture to dish, sprinkle bread crumbs on top and butter on top of bread crumbs.
• Bake at 350 degrees for 45 minutes, or until lightly browned.

Steps:

• Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

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.

Steps:

• Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
• Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
• Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
• Form 4 super-size 4-5 inch killer crab cakes.
• Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
• Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

Steps:

• Place potatoes in a large pot with enough cold water to cover. Add kosher salt and bring to a boil over medium-high heat. Cook until fork-tender, 15 to 20 minutes.
• Meanwhile, combine cream cheese, Greek yogurt, buttermilk, butter, seafood seasoning, garlic powder, onion powder, salt, and pepper in a food processor; blend until smooth.
• Preheat the oven to 425 degrees F (220 degrees C).
• Drain potatoes and mash in a large bowl. Fold in cream cheese mixture. Whisk until smooth and blended. Add in crabmeat, stirring carefully to avoid breaking it up too much. Spoon potato mixture into a large, oven-safe casserole.
• Bake in the preheated oven until cheese is bubbly and toasted, about 10 minutes.
• Top with chives just before serving.

Steps:

• Cook bacon until crisp, chop and set aside.
• Preheat oven to 375°F.
• Cut Potatoes into bite size pieces or about .5 ounces each.
• Place in a large casserole dish, season with salt, pepper and Cajun seasoning.
• Pour ½ stick of melted butter over potatoes and mix to coat.
• Bake for 50 minutes or until the potatoes are fork tender and beginning to brown.
• When the potatoes are almost done, Use a large deep skillet and add 1 stick butter, the onions, bell pepper and celery.
• Simmer for about 8 minutes until onions begin to clear.
• Add the garlic, simmer 1 minute.
• Add the lemon juice, tarragon vinegar and the shrimp.
• Season with salt, pepper and Essence or cayenne.
• Cook shrimp until just done, about three minutes.
• Add the cream cheese and sour cream, when it has liquefied add the crab meat, and stir gently to mix well.
• When the mixture is hot, pour it over the top of the potatoes in the casserole dish and smooth it out.
• Sprinkle the top with the parmesan, the chopped bacon, and spread the cheddar cheese out evenly on top.
• Bake until the cheese has melted and serve immediately garnished with chopped green onions and a few dashes of Essence.