Crab And Mushroom Casserole Food

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 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.

STUFFED MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
• Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

CRAB CASSEROLE

Steps:

• Heat oil in a large saute pan on medium heat. Sweat shallots, garlic, carrot, celery and yellow corn in oil until tender; do not brown. Add white wine and reduce to almost dry, followed by lobster stock and whipping cream. Reduce by half to a slightly thick consistency. Remove from heat. Fold in chopped parsley; season with salt and pepper. Add crabmeat and mix together. In 6 ungreased small individual baking casseroles, pipe a small layer of potato puree on bottom. Divide the stuffing equally among casseroles on top of potatoes. Cover with shredded cheeses.
• Bake in 350 degrees F (175 degrees C) oven for 8 minutes; remove and garnish with fried leeks.

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

CRAB MEAT CASSEROLE

Steps:

• Mix first 8 ingrdients in a bowl.
• Spray a 9x13 baking dish with non stick cooking spray.
• Pour Crab mixture into baking dish.
• Combine eggs and milk and pour over mixture in dish.
• Sprinkle cheese over top.
• Bake at 350 degrees for approximately 1 hour.

CRAB AND MUSHROOM STROGANOFF

Steps:

• In a saucepan over medium heat, warm the oil.
• Add in the onion, bell pepper, garlic, and mushrooms; stir/saute for about 5 minutes or until tender.
• Transfer to a 2 1/2 quart casserole dish that has been sprayed with nonstick cooking spray.
• Melt the butter in the same saucepan.
• Stir in the flour; continue stirring until bubbly.
• Add in stock, wine, and seasonings; bring to a boil, stirring constantly for about 2-3 minutes or until thickened.
• Remove from heat.
• Stir in sour cream and crabmeat.
• Add mixture to casserole dish along with noodles; stir to mix well.
• Bake in a 350 degree oven for 30 minutes or until bubbly, stirring once.

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.

CRAB-STUFFED MUSHROOM BAKE

Steps:

• Gently rinse mushrooms, and pat dry.
• Remove stems.
• Brush caps with salad oil, and place upright in a buttered baking dish.
• Combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs.
• Stuff the caps with the mixture. Combine the remaining 1/4 cup breadcrumbs with the melted butter.
• Sprinkle over crab mixture. Bake at 375 for 15 minutes.
• They should be a golden brown on the breadcrumb/butter topping.
• Serve immediately.
• Also, caution when they are served.
• There will be juice in the cap under the mixture which will be VERY hot.