Baltimore Style Chicken And Crabmeat Casserole Food

CRAB IMPERIAL, BALTIMORE STYLE

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a small skillet and sauté the bell peppers and mushrooms until soft. Set aside.
• Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sautéed peppers and mushrooms.
• Place the crabmeat in a mixing bowl and pour the mixture over it. Toss gently. Spoon the mixture into 4 individual gratin dishes or well-cleaned crab shells. (Place filled shells on a baking sheet.) Bake for 20 to 25 minutes.
• Meanwhile, prepare the topping: Combine all the ingredients in a small bowl and mix well. Remove the casseroles from the oven. Preheat the broiler. Spoon the topping evenly over each casserole. Place under the broiler for 1 to 2 minutes, or until nicely browned. (If a broiler is unavailable, brown the top in the oven. It will take a bit longer.) Serve immediately.

CRAB NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the can of drained peas into the freezer.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• In a large saucepan over medium heat, melt the butter and cook the celery and onion until the onion has started to turn translucent, about 3 minutes. Stir in the zucchini and cook until bright green but tender, another 5 to 8 minutes. Mix in the potato and celery soups and milk, then fold in half the Cheddar cheese; allow the mixture to stand for 5 minutes. Gently stir in the cooked noodles, then the imitation crab, and finally the peas from the freezer. Freezing the peas helps keep them intact. Season to taste with salt and pepper, and spread the mixture into the prepared baking dish. Top the casserole with the remaining 2 cups of Cheddar cheese.
• Bake in the preheated oven for 30 minutes; remove the casserole and cover with foil; allow to stand for 10 to 15 minutes to set up.

BALTIMORE STYLE CHICKEN AND CRABMEAT CASSEROLE

Steps:

• Position the rack in the center of the oven and preheat to 325°.
• In a saucepan, combine the mushroom and chicken soups, the milk, onion, and paprika and bring to a boil. Remove from the heat and stir in the chicken, crabmeat, and mushrooms.
• Pour into a casserole dish and sprinkle with the buttered crumbs/corn flake crumbs.
• Bake for about 15 minutes, or until browned and bubbly.

CHICKEN CRAB CASSEROLE

Steps:

• Grease a 9x13 baking dish and preheat the oven to 350°F.
• Cook the chicken (I use tenderlions and sauté them in a skillet with a tablespoon of olive oil).
• In 3 quart or larger sauce pan, sauté onion in 2 tbsp butter until tender at a medium heat. Add the chicken, crab, artichokes, parsley, salt and paprika. Stir occasionally until everything is hot.
• Mix in the cheese; I didn't have room in my 3 quart pan to add the cheese, so I layered cheese and the contents of the pan in the baking dish and mixed it up there.
• Put the contents of the pan into the baking dish. Cover and bake at 350 for 15 minutes.
• Melt the remaining 3 tbsp butter and stir it into the bread crumbs so that they are a little moist and stick together. Sprinkle over the baking dish and bake uncovered until bread crumbs are golden (about 10 minutes).

EASY CHICKEN CHESAPEAKE

Steps:

• Place chicken breasts on pan and season with Old Bay Seasoning to taste. Bake for 10 min at 400 degrees F.
• While chicken is baking, mix crab meat and cooking cream in a large bowl. Add 1 Tbsp. Old Bay, lemon juice, and 3/4 cup cheese.
• Remove chicken from oven after 10 min and top each chicken breast evenly with crab mix. Bake for another 10 min.
• Top with remaining 1/4 cup cheese, and continue to bake until chicken is done.