Hot Crab Casserole Food

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 CASSEROLE

Steps:

• In a bowl, shred the crab meat into smaller chunks.
• Add the cream cheese, sour cream and shredded swiss cheese to the bowl, and combine.
• Add in the onion and spices, and combine until fully mixed.
• Spread mixture into a casserole dish and then top with the cheddar cheese.
• Bake at 350 for 30 mins.
• Enjoy warm!

HOT CRAB CASSEROLE

Steps:

• Preheat oven to 350.
• In a skillet or saucepan, melt butter. Saute onions and peppers over medium heat until tender; stir in the crushed crackers; remove from heat.
• In a mixing bowl, beat together cream cheese, sour cream, worcestershire, hot sauce, and dry seasonings.
• Stir in the sauteed onion/pepper/cracker mixture.
• Gently fold in the crabmeat -- careful not to break up the lumps too much.
• Pour into a 2-1/2 - 3 quart casserole dish. Bake uncovered for 20 minutes at 350. Remove from oven and stir. Sprinkle cheese on top and return to oven for another 10 minutes.

PASTA CRAB CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.

HOT CRAB SALAD

Steps:

• Preheat oven to 375 degrees. Combine all the ingredients, except the crackers, and place in 4 individual ramekins or 1 large gratin dish. Top evenly with crushed butter crackers. Bake in oven for 20 - 25 minutes, until heated through.

CHINESE BUFFET CRAB CASSEROLE

Steps:

• Save half of cheddar cheese to sprinkle on top.
• Mix the other ingredients together in bowl.
• Spoon into greased casserole dish, top with cheese.
• Bake at 325°F for 30 minutes.

HOT CRAB DIP APPETIZER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.

BUNCH'S CRAB CASSEROLE

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
• In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
• Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
• Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

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.

IMITATION CRAB CASSEROLE WITH CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large saucepan over medium heat; stir in onions and celery. Cook and stir until vegetables have softened and are beginning to turn translucent, about 5 minutes.
• Add crab, condensed soup, water, parsley, seafood seasoning, salt, garlic powder, and pepper; mix to combine. Heat until almost bubbling, about 5 minutes.
• Remove from the heat and blend in Cheddar cheese until melted. Transfer to a 9-inch square casserole dish.
• Mix bread crumbs and melted butter in a small bowl with a fork until combined. Spread over the casserole.
• Bake in the preheated oven until lightly browned and bubbly, 20 to 30 minutes.