On prépare votre recette...
Crab Casserole
If you’ve ever thought about how to elevate your seafood game, then this Crab Casserole is just the ticket—think of it as a beach party in a baking dish!
Ingrédients
- 1 lb lump crab meat
- 2 cups cooked white rice
- 1 cup shredded cheddar cheese
- 1 cup cream of mushroom soup
- 1/2 cup mayonnaise
- 1/4 cup chopped green onions
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Préparation
Preheat the oven to 350°F (175°C).
In a large bowl, combine crab meat, cooked rice, half of the cheese, cream of mushroom soup, mayonnaise, green onions, Dijon mustard, Old Bay seasoning, salt, and pepper until well mixed.
Transfer the mixture into a greased casserole dish and spread it evenly.
Top with the remaining cheese and sprinkle breadcrumbs on top.
Bake in the preheated oven for 30-35 minutes until the mixture is bubbly and the top is golden brown.
Let it sit for a few minutes before serving.
Ustensiles
- Large mixing bowl
- Casserole dish
- Measuring cups and spoons
- Spatula
- Oven mitts
Astuces du Chef
En cas de problème
Variantes de la Recette
Alternatives Santé
Suggestions de Présentation
Valeurs Nutritionnelles
Régimes Compatibles
Idées de Dressage
Conservation
Idées avec les Restes
Erreurs à Éviter
Questions Fréquentes
Yes, canned crab meat is a convenient choice, but fresh is preferred for flavor.
Add diced jalapeños or a dash of cayenne pepper to the mixture.
Yes, it can be frozen before baking. Thaw and bake when ready to eat.
Steamed veggies or garlic bread complement it nicely.
Absolutely! It holds well in the fridge and can be reheated easily.
Definitely! Feel free to use your favorite cheese or blends.
Keep them in an airtight container in the refrigerator for up to 3 days.