Potato Crab Casserole Food

CRAB-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

SHRIMP CRAB AND POTATO CASSEROLE

Steps:

• 1. In a pot with a spoon full of salt, and 1/2 tsp liquid crab boil, cook the potatoes until done. Let cool enough to handle and peel then chop into 3/4" to 1" pieces.
• 2. Put potatoes, mushrooms, green onions into a deep baking pan and sprinkle with Creole seasoning. Set aside.
• 3. In a medium bowl add cream cheese, sour cream, shrimp soup, cheddar cheese and mix until well blended. Set aside.
• 4. In a large and deep skillet, or Dutch oven melt together the butter and olive oil over high heat.
• 5. A handful at a time, begin dropping in the shrimp - don't over crowd the pan. Stir and saute them only until they turn pink - *DON'T let them render out their juices.
• 6. As soon as they loose their gray color, take a strainer spoon and remove them temporarily to a bowl and set aside. Continue until all shrimp are done.
• 7. Reduce heat to medium and add the onions, celery, carrots, bell pepper and sausage (broken into small pieces). Once vegetables start to soften add garlic and saute until vegetables are soft and thoroughly wilted. When sausage is cooked, spoon out some of the rendered grease and discard.
• 8. Reduce heat to medium low and add the shrimp to the vegetables and mix well. Begin folding in the cream cheese mixture along with enough half & half to keep the mixture fairly liquid. Taste and add salt & white pepper to taste. The potatoes will absorb the liquid while baking.
• 9. Pour this mixture over the potatoes in the baking pan, and gently work it into the potato & mushrooms until blended.
• 10. Evenly layer the lump crabmeat over the potato mixture and gently press it down into the mixture, being careful not to break up the lumps.
• 11. Spread the Parmesan or Gouda over the mixture then sprinkle the crushed potato chips over the cheese.
• 12. Bake at 350* F, on middle rack, until the sides are hot and bubbly and the cheese is light brown and crusty, 45 minutes. Garnish with fresh minced parsley. Ahhhhh, C'est ci bon!

CRAB MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough cold water to cover. Add kosher salt and bring to a boil over medium-high heat. Cook until fork-tender, 15 to 20 minutes.
• Meanwhile, combine cream cheese, Greek yogurt, buttermilk, butter, seafood seasoning, garlic powder, onion powder, salt, and pepper in a food processor; blend until smooth.
• Preheat the oven to 425 degrees F (220 degrees C).
• Drain potatoes and mash in a large bowl. Fold in cream cheese mixture. Whisk until smooth and blended. Add in crabmeat, stirring carefully to avoid breaking it up too much. Spoon potato mixture into a large, oven-safe casserole.
• Bake in the preheated oven until cheese is bubbly and toasted, about 10 minutes.
• Top with chives just before serving.

TATER TOTS® CRAB CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix cream cheese, mayo and milk in medium bowl until blended. Add onions, red peppers, parsley, lemon juice, black pepper, seasoned salt and hot sauce; mix well. Stir in crabmeat and Swiss cheese.
• Spoon into casserole sprayed with cooking spray; top with TATER TOTS. Sprinkle with paprika.
• Bake 35 min. or until heated through.

BAKED POTATOES WITH CRAB, JALAPEñO AND MINT

Steps:

• Preheat oven to 450.
• Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
• Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
• While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream.
• When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

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.

CRISPY POTATO CRAB CAKES

Steps:

• Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
• Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
• Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
• Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
• Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.

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 CASSEROLE

Steps:

• Preheat oven to 350°F. Heat 2 tbsp oil in a large pan on medium high heat. Add potato, onion, pepper and fennel; sauté until soft, about 3 minutes. Add garlic; sauté until golden, about 2 minutes. Stir in chard and spinach; cook 2 minutes or until wilted. Transfer to a bowl and cool. Beat eggs in another bowl. Stir eggs, feta, cottage cheese, soymilk, breadcrumbs, cilantro, dil,l and chives into veggie mix. Fold in crabmeat. Season with salt and pepper. Coat a 9" x 12" pan with cooking spray; dust with 2 tbsp Parmesan. Place 1 phyllo sheet in pan; brush with oil. Layer 3 more phyllo sheets in a row; brush each with oil. Dust with remaining Parmesan. Spoon mix over pastry; top with rest of phyllo; brush each sheet with oil. Score the top to mark off 3" x 6" pieces. Bake 35 minutes or until golden. Cool slightly; serve.

POTATO CRAB CASSEROLE

Steps:

• Heat oil in 12" skillet. Cook potatoes in oil for about 5 minutes.
• Combine mayonnaise,Creole seasoning, Old Bay in a bowl. Whisk until smooth.
• Add potatoes to mayo mixture, toss to combine. Add crab meat to potatoe mixture,toss lightly with a fork to combine.
• Spray a 8x8 inch dish with non-stick spray. Add mixture to dish, sprinkle bread crumbs on top and butter on top of bread crumbs.
• Bake at 350 degrees for 45 minutes, or until lightly browned.

KILLER CRAB AND POTATO CAKES

Steps:

• Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
• Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
• Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
• Form 4 super-size 4-5 inch killer crab cakes.
• Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
• Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

CRAB BRUNCH CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

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.