Crab Mushroom Casserole Recipe 395

CRAB IMPERIAL CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended., Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs. , Bake, uncovered, 25-30 minutes or until bubbly.

CRAB CASSEROLE

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.

PERFECT CRAB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

CRAB AND MUSHROOM CASSEROLE

Steps:

• Melt butter in saucepan and add onion, celery and green pepper. Cook until golden. Add mushrooms to mixture in saucepan and cook 10 minutes. Blend in flour. Add chicken stock and crabmeat and cook until mixture is thickened. Remove from heat and stir mixture into egg yolks. Add salt and ginger. Pour into shallow 1-1/2 quart baking dish, sprinkle with cheese and bake in moderate 350 degrees F oven 45 minutes or until browned.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
• Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake for 15 minutes. Remove from oven, and serve immediately

CRAB-SPINACH CASSEROLE

Steps:

• Spread spinach in bottom of a well buttered square 8" baking dish.
• Combine mayonnaise, flour, salt, pepper, garlic, paprika, rosemary and thyme in a medium saucepan.
• Add onion and mushrooms, and cook over medium heat until bubbly, stirring frequently.
• Gradually add milk, and cook over medium heat until thickened, stirring constantly.
• Stir in eggs.
• Pour into baking dish.
• Top with crab and cheese.
• Bake at 350 degrees F for 30 minutes or until bubbly and cheese is melted.

CRAB AND BRIE CASSEROLE WITH WILD MUSHROOM CRUMB TOPPING

Steps:

• Bring a large pot of salted water to a boil. Add the egg noodles to the pot and cook until just tender, but not too soft. Drain and set aside.
• In a large, deep skillet with high sides, melt the butter over medium heat. Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes. Add the garlic and oregano and cook for 2 minutes.
• Pour in the white wine, stir, and let the mixture come to a simmer. Cook until the wine is reduced by half. Add the seafood stock.
• Cut the brie into bite-size chunks and add it to the pan. Stir until the brie is melted. Remove the skillet from the heat.
• Stir in the egg noodles then gently stir in the crab. Set aside. Cover and keep warm.
• Preheat the oven to 350 degrees F.
• In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground. Place the mushrooms in a bowl and combine with the panko bread crumbs. Melt the butter and pour into the breadcrumb-mushroom mixture. Stir to coat the crumbs with butter.
• Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top. Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes. Serve the casserole hot.

CRAB-MUSHROOM CASSEROLE RECIPE - (3.9/5)

Steps:

• melt butter in sauce pan add flour, onion, celery, green pepper. Cook until golden brown. Add sliced mushrooms cook for 10 mins stir in chicken stock. Cook on low heat until thickened. Remove from heat. Stir in salt and ginger and slightly beaten egg. Pour into 1 1/2 qt baking dish, sprinkle with cheese bake. 300 45 mins