Any Recipie For Fresh Crab Cassrole

[cptdarel]

I have been looking for weeks for a fresh Dungeness Crab cassrole, not much out there. can't be that hard!. any ideas?

[Fast Water]

Anything specific other than fresh?

I typed in crab cassarole on google and got at least 10 pages or so.

The first this I think of is not overcooking the crab ensuring you end up with nice juicy lumps of crab instead of white erasers to chew on.

[OceanBlue]

Crab Lasagne - my own recipe. You might enjoy it with alfredo sauce instead of red sauce (I know I would, but my diet wouldn't allow it!) - use whole fat cheese if you want. I just made this one up with what I had in the fridge at the time.

Crabby Lasagne

8 oz Whole wheat lasagne – cooked ‘al dente’ per pkg instructions
1 26 oz jar spaghetti sauce (I like Rinaldi Tomato, Garlic & Onion)
¾ - 1 lb. Crabmeat
1 15 oz container lowfat Ricotta Cheese
4 egg whites, scrambled
2 teaspoon minced garlic
1 teaspoon granulated onion
2 teaspoons fresh parsley, finely chopped
½ teaspoon each dried Oregano AND dried Basil
½ teaspoon ground white pepper
1 cup “veggie shred” – vegetable based mozarella cheese-like product

Preheat oven to 400. Combine eggwhites, garlic, onion, parsley, oregano, basil & pepper. Fold in Ricotta Cheese and mix until fully incorporated. Gently fold in crabmeat until well incorporated. Spread a thin layer of sauce in bottom of greased glass 13”x9” baking dish. Place one layer of pasta on top of sauce. Spread crab mixture on top of the pasta. Top with a thin layer of sauce. Place another layer of pasta in the dish. Repeat with any remaining crab mixture. Add additional ricotta if desired. Top with sauce and sprinkle with veggie shred. Place in 400 degree oven and bake 45 minutes. Let stand 10-15 minutes and serve. Serves 4 very hungry people (approx 400 calories per serving)

[OceanBlue]

Oh yeah, and crab is a great substitute for TUNA! in TUNA! Surprise (sticky'd to the top of this board)

[Fishwater]

O.K. Here is the Crab Casserole recipie from my Pacific Coast Fisherman's Wives Coalition cookbook. the book was given to me a couple of years ago and it is all seafood recipies from A.K. to C.A. it is about 20 years old. I have never tried the recipie, which, the book says is anonymous, from the commercial fisherman's wifes from Cresent City C.A. so here goes... i am posting word for word what it says in the book, there is one part involving the milk and eggs that is a little unclear. me personally, i can beer batter ANYTHING but when it comes to baking i am not so skilled so if anyone can shed some light on the subject that would be great.................................. 8 slices of bread ........8 C. crab ........1/2 C. mayonaise..... 1 medium onion........ 1 green pepper ........1 C. grated sharp cheese ..........1 C. celery, chopped .......3 C. milk ......4 eggs ........salt and pepper. ..............................Dice the bread into buttered baking dish. Mix crab, mayonnaise, onion, green pepper and celery; spread over bread. Mix eggs and milk together. Place in refrigerator overnight. In Pyrex dish bake at 325 degrees for 15 minutes. Spoon 1 Cup mushroom soup over top. Sprinkle with cheese and paprika and bake 1 hour at 350 degrees. ................let me know how it turns out! Brandon.

[Fshklr]

Originally Posted by cptdarel

I have been looking for weeks for a fresh Dungeness Crab cassrole, not much out there. can't be that hard!. any ideas?

Here's the basics, you can add finely diced celery, scallion, garlic...just lighty sear in butter and add to the soup mixture.
Preheat over to 350 degrees

1 pint fresh crab

Take 1, package of large egg noodles 12 to 16 oz and preboil in Heavy salted water, then drain, rinse, set aside.

Take 1, can of cream of celery, and 1 can of cream of chicken soups, add 1 can of milk, stir, salt and pepper to taste, set aside.

You can add 1 can of drained corn if you like(squeeze the liquid out if you do use corn) set aside

Grate 1 cup of mozzerella, and 1 cup of, choose 1 (parm, romano, asiago)
set aside

Take 1, 9W x 13L x 2D glass baking dish.

Place cooked noodles into dish and spread evenly.

Gently mix and fold in remaining soup, corn and cheese mixture, reserving 1/2 cup of cheese for topping.

Lastly, gently fold in crab, try to keep it from being exposed, and evenly disperse throughout mixture....sprinkle last 1/2 cup of cheese over top.

I like to sprinkle a medium layer of Progresso ITALIAN bread crumbs over the top, Cover with foil tent to seal in moisture.

Bake 45 minutes till heated through, remove foil and bake another 10 minutes.

Remove from oven and let rest 10 minutes..then enjoy!!!

I have made this with FRESH Tuna many times....Crab should be outstanding!!!

[SeaAngell]

I mix up any crab mixture that sounds good, Keeping it alittle on the dry side, not to much mayo. I use red bell peppers, green onlion, plenty of fresh garlic, fresh parm chz, alittle cream cheese.

Use 2 pks of cresent rolls, lay the first 2 out with the wide end of the triangle touching and press them together, lay the second 2 over lapping the first 2. and so on. pile your crab mixture down the middle your dough and then start on one side at the bottom, bring the point of the cresent over the top, tuck it in on the opposite side, then tuck the other side the same way, all the way up....
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Bake it as per the direction on the cresent pack, until the dough it light brown, top with fresh parm chz, and enjoy.