Crab Casserole Aunt Marjorie Recipes

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 NEWBURG à LA CROSS CREEK

Steps:

• In a large, heavy skillet set over medium heat, melt the butter but do not allow it to brown. Add the crabmeat and stir gently. Cook for one minute, then sprinkle flour over the top and stir gently to incorporate. Cook for another minute or so, then add cream slowly, stirring gently, followed by lemon juice. When sauce is smooth and beginning to thicken, add salt, pepper, cloves, paprika and cayenne pepper and stir to combine. Add sherry and stir again.
• In a small bowl, whisk the eggs until they are almost foaming, then add to the hot crab mixture and stir to combine. Add the brandy, garnish with parsley and rush to the table, serving with toast points.

IMPERIAL CRAB CASSEROLE

Steps:

• 1. Preheat oven to 400^. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
• 2. Heat 5 Tablespoons of the butter in a 2 qt. saucepan over medium-high heat. Add flour, and cook, stirring until smooth, about 2 minutes;making a roux. Whisk in the cream and bring to a boil; reduce heat to medium, and cook, stirring until thickened, about 10 minutes.
• 3. Remove from heat and stir in crabmeat, half the bred crumbs, bell pepper, onion, half the parsley, sherry, lemon juice, worcestershire, half the paprika, cayenne, mustard salt and pepper.
• 4. Divide mixture into prepared ramekins or casserole dish; place ramekins on a baking sheet set aside. --- In a small bowl, mix remaining butter, crumbs, and paprika until evenly coated; sprinkle on top of casserole or ramekins. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle any remaining crumb mixture over each serving if any is left. Serve hot with toast if desired on the side. Enjoy!

CRAB CASSEROLE

Steps:

• 1. Make white sauce: Melt butter over low heat. Remove from heat and stir in flour. Add milk and return to heat. Stir until thick and smooth. Remove from heat and stir in lemon juice, mustard, salt, pepper and worcestershire sauce.
• 2. Stir in unbeaten eggs yolks. Put crabmeat in a greased 8 x 8" casserole dish; add white sauce and gently stir in crabmeat.
• 3. Put breadcrumbs and Parmesan cheese on top of casserole. Bake in 375 degrees F oven until bubbly or browned a little--approximately 1/2 hour to 45 minutes, depending on oven.

EASY CRABBY BAKED CRAB CASSEROLE

Steps:

• Blend all ingredients.
• Sprinkle with bread crumbs over top with several pats of butter.
• Bake at 325 degrees for 30 minutes.

MARYLAND CRAB CASSEROLE

Steps:

• Grease botton and sides of a 2 quart baking dish.
• Combine crabmeat, eggs, parsley, 3 tablespoons butter, salt, pepper, Worcestershire sauce, mustard, milk and green pepper.
• Gently pat into dish. Combine bread crumbs with remaining butter, sprinkle on top.
• Bake for 20 minutes or until set.

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.