Cook broccoli and drain.
Blend soup and flour together in bowl, then add milk, grated carrots, grated onion, crab meat with salt and pepper.
Add to broccoli and stir gently until well mixed. Place in 2-quart casserole.
In a separate bowl, combine butter (melted) with stuffing mix and sprinkle around top edge of dish. Bake in 350\u00b0 oven for 30 to 35 minutes.
This recipe can vary by adding other ingredients of your choice.
In a heavy saucepan, melt 1 tbsp butter and saute green pepper and onion until soft.
Place rice in a 2 quart casserole and layer as follows: half the crab, cheese, egg slices, remaining crab, remaining crab, green pepper and onion.
To prepare sauce, melt 1 1/2 tbsp butter.
Blend in flour, then milk.
Cook and stir over low heat.
Stir in mayonnaise, salt and pepper.
Pour sauce over casserole ingredients, sprinkle with breadcrumbs and dot with remaining 1 tbsp butter, cut into bits.
Bake at 350\u00b0F for 30-40 minutes.
This recipe is adapted from one by Paul Prudhomme.
The amount of pepper is half of what he suggests.
You may want to reduce it even more since most people think that even this is too spicy!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.
epper and finely cut up crab meat.
This will make
Saute seasoning in butter.
Add crab meat, crab boil, squash and salt and pepper to taste.
Add cheese.
Pour into casserole dish and top with bread crumbs.
Bake at 350\u00b0 for 20 minutes.
Place chicken, crab meat and mushrooms in a casserole dish. Mix soups and add seasoning and pour over mixture in casserole dish.
Cook for 30 minutes at 350\u00b0.
Serve over rice.
Serves 4.
Chop whites of eggs and add to crab meat. Handle gently so that crab lumps are not broken.
Add salt and pepper.
Mash egg yolks and set aside.
Make roux with butter and flour.
Add cream, egg yolks, dry mustard, vinegar, and oil, cooking gently and stirring constantly until thickened.
Pour while hot over crab and mix gently.
Place in buttered 1 quart casserole.
Cover top with bread crumbs.
Dot with butter.
Brown in 350 degree oven until just warm.
Add cheese to hot white sauce, stir until melted and remove from medium heat. Add to beaten egg yolks gradually.
Add crab meat. Turn into casserole.
Mix butter and crumbs together. Garnish with crab meat claws and crumbs.
Check crab meat for pieces of shell.
Prepare white sauce per package instructions, using half and half in place of milk.
As soon as white sauce thickens, mix in remaining ingredients.
Spread in 10 x 10-inch or 10 x 12-inch or similar size buttered casserole. Bake in 350\u00b0 oven for 10 minutes, then turn on broiler until casserole is lightly brown on top.
Put noodles in casserole dish.
Heat milk, cream of shrimp soup, mayo and cheese until cheese is melted.
Add crab into soup mixture.
Mix with noodles in casserole dish.
Cook at 350\u00b0 for 20 to 30 minutes or until noodles are tender, stirring a couple of times.
Saute onion, bell pepper and celery in frying pan with butter. In bowl, combine crab meat, black pepper, mustard, barbecue sauce and eggs.
Mix with sauteed mixture.
Place 1/2 in lightly greased casserole dish.
Mix remaining crab mixture with 1/2 the soup and put in casserole.
Top with remaining soup, then bread crumbs. Bake at 350\u00b0 for 45 minutes.
Drain crabmeat (or crab substitute) and coarsely flake. Combine crab, uncooked macaroni, cheese, eggs, undiluted soup, milk and chives plus the olives, pimentos and mushrooms in a deep 1-quart casserole.
Cover and refrigerate at least 8 hours, preferably overnight.
Bake, covered, in a 350\u00b0 oven for 1 hour. Sprinkle with paprika.
Saut onion, bell pepper and celery in oil. Add milk, cheese and tomatoes. When cheese is melted, add rice and crab meat. Mix thoroughly. Spread in casserole and top with crushed Fritos. Bake at 350\u00b0 for 20 minutes.
Combine all ingredients in deep casserole dish (1 quart size). Cover and refrigerate at least 8 hours.
Bake covered at 350\u00b0 for 1 hour.
May sprinkle little paprika on top.
Preheat oven to 325\u00b0.
Melt butter in saucepan.
Add onion; saute about 10 minutes or until soft.
Stir in flour.
Add the stock and the cream slowly.
Add salt and pepper.
Bring to a boil.
Cook 1/2 minute, stirring constantly.
Arrange chicken, peas and crab meat in layers in a buttered 1 1/2-quart casserole dish.
Cover with sauce.
Top with bread crumbs.
Bake 25 minutes or until browned on top.
Serves 6.
Melt
butter,
add flour and blend.
Gradually add milk and seasonings.
Cook over low heat until thickened.
Pour hot mixture into egg
yolk
and
beat.\tCook
mixture
2
minutes, remove from heat.
Add sherry, bread crumbs, crab, parsley and onion; mix gently.
Pour
into
1 1/2-quart casserole and bake for 20 to 25 minutes in 350\u00b0 oven.
Drain and seed chili peppers.
Arrange peppers and slices of cheese in layers in a medium-size casserole.
Drain crab meat and arrange over top; do not break up meat.
Top with beaten eggs. Bake at 350\u00b0 for 15 to 20 minutes, until eggs are set.
Remove from oven, pour tomato sauce over top.
Return to oven and bake until sauce bubbles.
Mix crab, salt, red peppers and vinegar.
Toss in cheese and mayonnaise.
Put into greased casserole dish.
Top with croutons and dot with butter.
Bake at 350\u00b0 for 30 minutes.
Make sauce with flour, butter and milk.
Saute butter with bell pepper and onion.
Add pepper and onion to sauce.
Mix mayo, eggs, Worcestershire sauce, crab meat and salt and pepper.
Mix all ingredients.
Pour into casserole dish.
Top with cracker crumbs. Bake at 350\u00b0 until brown.