Cheesy Crab Bake Recipes

CHEESE & CRAB BRUNCH BAKE

Steps:

• Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.

CHEESY BAKED CRAB CASSEROLE

Steps:

• Preheat the oven to 350F
• Shred the imitation crab and put it in a large mixing bowl
• Add the cream cheese, sour cream, mozzarella cheese, and 1/2 cup of cheddar cheese and stir to combine
• Add the Worcestershire sauce, onion powder, garlic powder, and pepper
• Spread the crab dip in a casserole dish
• Cover with the remaining cheddar cheese
• Bake for 30 minutes until the cheese is bubbly
• Serve warm with Ritz crackers

CHEESY SEAFOOD BAKE

Steps:

• Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don't worry if the potatoes break up a little.
• Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.
• Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it's grilling, steam or boil the broccoli to serve with the bake.

CHEESY BAKED CRAB DIP

Steps:

• Preheat oven to 350*.
• In a large bowl, combine Monterey Jack cheese, sour cream, mayonnaise, bell pepper, green onion, parsley, lemon juice, Old Bay seasoning and ground red pepper. Gently fold crabmeat into cheese mixture.
• Spoon mixture into a 1 1/2 quart casserole.
• Sprinkle Parmesan cheese on top of crab mixture.
• Bake for 30 to 35 minutes or until bubbly.
• Serve hot with toasted French rounds or crackers.

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.

CHEESY CRAB CASSEROLE

Steps:

• Place alternate layers of cheese, bread and crabmeat (twice) in a buttered oven-proof casserole.
• Beat eggs, milk and melted butter and pour over the layered mixture.
• Bake in a pan of water at 350° Fahrenheit 1 to 1½ hours.
• Serve with sauce: 1 can of mushroom soup, undiluted and heated.