Crab Casserole
I know what you're thinking - how can crab meat be inexpensive? Well, this recipe calls for imitation crabmeat or for regular crabmeat. And I have to say that I was a little skeptical of using imitation crab meat, but this was delicious!
I mixed the ingredients (minus the celery ribs and cayenne), adding a little extra crab, and put it in the fridge overnight. The flavors really blended well and there are hardly any leftovers today. Definitely making this again.
Crab Casserole
Home Cooking Kitchen
Ingredients
- 8 oz. crab meat (or imitation crab meat)
1/2 onion, minced
2 ribs of celery, chopped small
1/4 cup broccoli, chopped small, optional
1 can cream of celery
3/4 cup milk
1 cup cooked pasta - rotini, shells, similar pasta
1/2 tsp paprika
garlic powder to taste
cayenne to taste
3 handfulls of Ritz crackers
Directions
Mix together all the ingredients except crackers. Taste and adjust seasonings if needed.
Transfer to pie dish or 8x8 glass dish. Crush crackers and sprinkle over the top. If you can, make this ahead of time and let it sit in the refrigerator until it is time to bake it so that the flavors can meld together while chilling.
Bake at 350 for 45 minutes to 1 hour. It is done when it bubbles and the celery and onions are soft. Don't let the crackers burn.
Information
- Category
- Main Dishes, Shellfish
