Crab Custard Casserole Food

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SHRIMP AND CRABMEAT SEAFOOD CASSEROLE



Shrimp and Crabmeat Seafood Casserole image

Try this easy seafood casserole made with shrimp, crab, lobster, Parmesan cheese, wine, and a seasoned white sauce.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 36m

Yield 4

Number Of Ingredients 14

5 tablespoons butter, divided
4 ounces mushrooms, sliced
12 to 16 ounces shrimp, cooked and cut into small pieces
8 ounces lobster meat, cooked
4 ounces crabmeat, cooked
1/4 cup flour
2 cups milk
Dash salt, or to taste
Dash pepper, or to taste
1/4 teaspoon paprika
1 to 2 teaspoons chives, snipped
1 to 2 teaspoons parsley, finely chopped
2 tablespoons dry white wine, or sherry
2 to 4 tablespoons Parmesan cheese

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
  • Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
  • Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
  • Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
  • Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
  • Bake the casserole in the preheated oven for 20 minutes.
  • Turn on the broiler for a minute to achieve a brown and attractive top.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 492 kcal, Carbohydrate 18 g, Cholesterol 370 mg, Fiber 1 g, Protein 53 g, SaturatedFat 12 g, Sodium 1544 mg, Sugar 7 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g

CRAB NOODLE CASSEROLE



Crab Noodle Casserole image

One of my husband's favorites! It's full of creamy, cheesy, crabby goodness that warms you up on a cool rainy night. It's very vegetable savvy, you can add as many or few as you want!

Provided by HawaiIrish

Categories     Seafood     Fish

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can peas, drained
1 (8 ounce) package extra wide egg noodles
1 tablespoon butter
½ bunch celery, chopped
½ sweet onion (such as Vidalia®), chopped
2 zucchini, quartered and sliced
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¾ cups milk
4 cups shredded Cheddar cheese, divided
1 pound imitation crabmeat, flaked
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 524.4 calories, Carbohydrate 46.7 g, Cholesterol 108 mg, Fat 25.3 g, Fiber 4.6 g, Protein 27.7 g, SaturatedFat 14.7 g, Sodium 1526.9 mg, Sugar 10.8 g

CUSTARD (AKA CREME ANGLAISE)



Custard (aka Creme Anglaise) image

A beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener - no cornflour. Also known as Creme Anglaise. This recipe makes 1 1/3 cups of Custard which is enough for 4 - 5 servings. It's quite rich so a little goes a long way! Recipe video below. Picture with the ever popular Easy Moist Apple Cake.

Provided by Nagi

Categories     Sweet

Time 20m

Number Of Ingredients 5

1 vanilla bean (Note 1)
1 cup / 250ml heavy / thickened cream (Note 2)
1/4 cup / 65 ml milk (whole or reduced fat, not zero fat)
3 egg yolks
1/4 cup / 50g white sugar, preferably caster / superfine

Steps:

  • Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).
  • Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.
  • Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
  • Remove vanilla pod from milk and discard.
  • While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
  • Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).
  • Remove from heat.
  • Optional: strain to make extra silky smooth.
  • Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.

Nutrition Facts : ServingSize 82 g, Calories 242 kcal

LORI'S FAMOUS CRAB CAKES



Lori's Famous Crab Cakes image

These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!

Provided by SLJ6

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 45m

Yield 6

Number Of Ingredients 17

⅓ cup dry bread crumbs
¼ green bell pepper, seeded and diced
¼ red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
½ teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
¼ teaspoon Old Bay TM seasoning
¼ teaspoon dry mustard
¼ teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
½ cup dry bread crumbs
1 cup canola oil for frying

Steps:

  • In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
  • Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g

CRAB CASSEROLE



Crab Casserole image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 18

1 cup herbed potato purée
1 cup provolone cheese (shredded)
1 cup mozzarella cheese (shredded)
2 teaspoons green leeks (fried)
2 tablespoons olive oil
4 tablespoons shallots (chopped)
1 tablespoon garlic cloves (chopped)
1/4 cup carrot (diced small)
1/4 cup celery (diced small)
1 cup yellow corn kernels
4 tablespoons dry white wine
2 cups lobster stock
2 cups whipping cream
6 teaspoons fresh parsley (finely chopped)
To taste kosher salt
To taste white pepper (cracked)
2 pounds lump crabmeat
(cleaned, drained, shells removed)

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 CUSTARD CASSEROLE



Crab Custard Casserole image

A delightful casserole for Sunday brunch. This recipe was printed in Southern Living Low-Fat Recipes, January 1997 and comes from Amber House Inn, Scramento, California.

Provided by PaulaG

Categories     Crab

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons reduced fat margarine, melted
1 1/2 cups egg substitute
1/2 cup skim milk
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dried dill
6 egg whites
2 (6 ounce) cans crabmeat, drained
1 (8 ounce) package low-fat cream cheese, cut into small cubes
paprika

Steps:

  • Spray the bottom of an 8-inch square pan with non-stick cooking spray.
  • Spread melted margarine in the bottom of pan and set aside.
  • Combine egg substitute and next 4 ingredients.
  • Beat egg whites until soft peaks form and fold into egg mixture.
  • Stir in crabmeat and cream cheese cubes.
  • Pour mixture into prepared pan.
  • Cover and chill overnight.
  • Next morning preheat oven to 350 degrees; uncover casserole and sprinkle with paprika.
  • Bake for 40 to 45 minutes or until center is set.
  • The preparation time does not include the refrigeration time.

Nutrition Facts : Calories 241.4, Fat 13.2, SaturatedFat 6.4, Cholesterol 53.6, Sodium 1042.5, Carbohydrate 3.1, Fiber 0.1, Sugar 0.6, Protein 26.1

BAKED CUSTARD RECIPE {EASY AMISH RECIPE}



Baked Custard Recipe {Easy Amish Recipe} image

An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma's house again. Smooth & creamy, with just 6 ingredients.

Provided by Julie Clark

Categories     Dessert

Time 45m

Number Of Ingredients 6

4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
4 cups 2% milk
1/2 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
  • Add the sugar, salt and vanilla. Whisk gently until mixed.
  • Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
  • Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
  • Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
  • Beat with a hand mixer for 20-30 seconds.
  • Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
  • Place the ramekins in a 10x15" baking pan with sides about as tall as the ramekins.
  • Sprinkle nutmeg overtop the custard.
  • Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
  • Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
  • Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
  • Serve cold or warm as desired, with whipped cream.
  • Refrigerate any leftovers.

Nutrition Facts : ServingSize 128 g, Calories 116 kcal, Carbohydrate 14 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 189 mg, Sugar 14 g

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