Crab Broccoli Bake Recipes

Steps:

• Combine eggs, half and half, crab, broccoli, bread crumbs, cheese, salt, pepper and dill.
• Saute onion, pepper, and mushrooms in butter until tender.
• Combine with egg mixture.
• Place in greased 9x13" pan.
• Bake uncovered at 375 F for 1 hour.
• Stand 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees.
• Spray 8x8-inch baking dish with cooking spray.
• Place broccoli in bottom of dish; add flaked crab and onion.
• Combine mayonnaise, mustard and italian seasoning; spread over top of crab mixture.
• Sprinkle with cheese.
• Bake for 20 minutes, or until heated through.

Steps:

• Peel broccoli stems with a vegetable peeler, then, keeping stems separate, cut stems, leaves, and florets diagonally into 1-inch pieces. Cook stem pieces in an 8-quart pot of (unsalted) boiling water 1 minute, then add leaves and florets and cook, stirring occasionally, until stems are crisp-tender, about 2 minutes more. Drain in a colander and rinse under cold running water to stop cooking. Drain broccoli well.
• Stir together chicken broth, cornstarch, sesame oil, sugar, salt, pepper, and 2 1/2 tablespoons rice wine in a bowl until combined well.
• Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 2 1/4 teaspoons oil, swirling it around wok. Add crabmeat and stir-fry 30 seconds. Add remaining 2 tablespoons rice wine, then stir-fry 30 seconds more and transfer to a bowl.
• Add remaining 2 1/4 teaspoons oil to wok and heat until it begins to smoke. Add scallion and ginger and stir-fry until fragrant, about 10 seconds. Stir sauce, then add to wok and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Add broccoli and crabmeat, then toss lightly to combine and transfer to a platter. Serve immediately.
• *Available at Asian markets and ethnicgrocer.com.

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.

Steps:

• In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream., Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot of salted boiling water, cook pasta until al dente. Drain, and transfer to a large bowl.
• Add mayonnaise, Worcestershire sauce, ketchup, and onion to the noodles; mix well. Stir in green pepper, crab, shrimp and celery. Salt and pepper to taste. Spoon mixture into an 8x8 inch casserole dish. Sprinkle bread crumbs to taste over the casserole.
• Bake 35 minutes in the preheated oven, until brown and bubbly.

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 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:

• Preheat oven to 325 degrees F (165 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
• Bake in preheated oven for 30 minutes.

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:

• Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli stems in boiling water; heat to boiling. Cover and cook 30 seconds. Add flowerets; heat to boiling. Cover and cook 30 seconds; drain. Immediately rinse in cold water; drain.
• Cut green onions into 1/2-inch pieces; slice lengthwise in half. Mix cornstarch and water.
• Heat wok or 12-inch skillet over high heat. Add vegetable oil; rotate wok to coat side. Add broccoli and garlic; stir-fry 1 minute.
• Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Stir in crabmeat, green onions and sesame oil; cook and stir 1 minute.

Steps:

• Saute onion and garlic in margarine for a few minutes until soft.
• Add crab meat, salt, pepper and parsley and cook for a few min more.
• Add breadcrumbs and Worcestershire sauce; combine well.
• Pack mixture into cleaned crab backs or shells, sprinkle with breadcrumbs and dot with margarine.
• Heat in oven till piping hot.

Steps:

• In a large saucepan, saute the leeks, mushrooms and broccoli in butter until tender. Add garlic; cook 1 minute longer. Add the flour, thyme, pepper and bay leaf; mix well. Stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf.

Steps:

• Chop crabmeat into bite size pieces and set aside. Cook broccoli until almost tender and arrange in the bottom of greased 1 qt. oval casserole. Sprinkle grated cheese over top of arranged broccoli.
• Melt 1/4 cup of butter and saute the onion. Add flour, curry powder and salt. Gradually stir in milk and cook until thickened. Stir in lemon juice. Add crabmeat. Pour over broccoli and cheese in casserole.
• Melt additional 2 Tbsp. of butter and mix with bread crumbs and sprinkle over top.
• Bake at 350°F for 30 minutes.