Swiss Crab Casserole Recipes

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:

• 1. Preheat oven to 400^. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
• 2. Heat 5 Tablespoons of the butter in a 2 qt. saucepan over medium-high heat. Add flour, and cook, stirring until smooth, about 2 minutes;making a roux. Whisk in the cream and bring to a boil; reduce heat to medium, and cook, stirring until thickened, about 10 minutes.
• 3. Remove from heat and stir in crabmeat, half the bred crumbs, bell pepper, onion, half the parsley, sherry, lemon juice, worcestershire, half the paprika, cayenne, mustard salt and pepper.
• 4. Divide mixture into prepared ramekins or casserole dish; place ramekins on a baking sheet set aside. --- In a small bowl, mix remaining butter, crumbs, and paprika until evenly coated; sprinkle on top of casserole or ramekins. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle any remaining crumb mixture over each serving if any is left. Serve hot with toast if desired on the side. Enjoy!

Steps:

• Preheat oven to 350.
• In a skillet or saucepan, melt butter. Saute onions and peppers over medium heat until tender; stir in the crushed crackers; remove from heat.
• In a mixing bowl, beat together cream cheese, sour cream, worcestershire, hot sauce, and dry seasonings.
• Stir in the sauteed onion/pepper/cracker mixture.
• Gently fold in the crabmeat -- careful not to break up the lumps too much.
• Pour into a 2-1/2 - 3 quart casserole dish. Bake uncovered for 20 minutes at 350. Remove from oven and stir. Sprinkle cheese on top and return to oven for another 10 minutes.

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 skillet, melt butter and lightly saute celery, onion, and green bell pepper.
• Remove from heat and blend in flour.
• Dissolve bouillon cubes in boiling water.
• Add to skillet and bring to boil, stirring constantly.
• Cook sauce over medium heat for about 2 minutes or until slightly thickened.
• Lightly toss remaining ingredients except buttered crumbs and 1/2 c. shredded swiss cheese in crockpot.
• Add sauce; stir lightly to blend.
• Cover and cook on high for 3 to 5 hours.
• Pour contents of crockpot into shallow heatproof serving dish.
• Cover with buttered bread crumbs and sprinkle with 1/2 c.shredded cheese.
• Set under broiler until cheese is melted and bread crumbs are crunchy brown.

Steps:

• Split the English muffins with a fork, and spread 3 Tbsp softened butter on them. Grease a 2 quart rectangular baking dish and set is half of the muffins, buttered side up. (A two-by-three array works well.)
• In a separate bow, fold together crabmeat,cheeses, and capers. Evenly distribute crab-cheese mixture on top of the muffins.
• Put remaining muffin halves over mixture to cover (buttered side up).
• In a pan, sautee onion in the remaining 1 Tbsp of butter for 4-6 minutes until cooked.
• Add the sherry and the Worcestershire sauce to the onion and bring to a boil. Remove from heat.
• In a separate bowl stir together the eggs, milk, mustard, parsley, and salt and pepper to taste (go easy on the salt due to the cheese and capers). Put the egg mixture over the muffins and press down on the muffins to help the egg mixture moisten them.
• Cover and put in the refrigerator overnight.
• The next day, preheat the oven to 350 degrees F. Bake uncovered for 50-60 minutes or until a knife inserted near the middle comes out clean. (It may look wet due to the oils, but you should not see any raw egg.) Let stand a few minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
• Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

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.

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 the oven to 350 degrees F (175 degrees C).
• Heat oil in a large saucepan over medium heat; stir in onions and celery. Cook and stir until vegetables have softened and are beginning to turn translucent, about 5 minutes.
• Add crab, condensed soup, water, parsley, seafood seasoning, salt, garlic powder, and pepper; mix to combine. Heat until almost bubbling, about 5 minutes.
• Remove from the heat and blend in Cheddar cheese until melted. Transfer to a 9-inch square casserole dish.
• Mix bread crumbs and melted butter in a small bowl with a fork until combined. Spread over the casserole.
• Bake in the preheated oven until lightly browned and bubbly, 20 to 30 minutes.