Prep 10 mins
Cook 30 mins
I got this recipe from a local Chinese restaurant. they serve the best crab casserole!
- 16 ounces imitation crabmeat
- 1⁄2 cup sour cream
- 1 tablespoon lemon juice
- 1 pinch garlic salt
- 1 1⁄4 cups cheddar cheese, divided
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons mayonnaise
- 1 1⁄4 teaspoons Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon milk
- Save half of cheddar cheese to sprinkle on top.
- Mix the other ingredients together in bowl.
- Spoon into greased casserole dish, top with cheese.
- Bake at 325°F for 30 minutes.
I don't recall ever eating something like this at a Chinese buffet, so I can't compare it to that.....but, I did think this was rich and delicious! I did add some finely chopped onion and I think that gave it the flavor it needed. (Scallions would be great, too). The sugar balances out the lemon juice and worcestershire sauce. This makes a great dip for fried or baked wonton skins. Thanx for sharing!
This is delicious! I made it tonight for dinner, with one tiny change....instead of baking it in a casserole dish, I divided it among 8 large portobello mushroom caps and baked it. Crab stuffed portobellos! It was wonderful. My husband and kids loved it, too. Thanks for an easy, tasty recipe!
This is really close to what they make at the Chinese Buffet near me but this one is MUCH better. This one is quality. Someone said they didn't like the worcestershire sauce but I couldn't even taste it. I'm sure it added some greatness to it so maybe try not putting as much in there if you don't care for it to begin with. I did add some garlic powder, and added extra of it too instead of garlic salt, used a little sea salt and added about 1/4 of a small red onion. We love onion in this house and put it in almost everything. This is a much richer recipe than the buffet but I think it's because they don't tend to add as much or quality ingredients. I also used low fat everything and it was still awesome. It might be a lot richer if you used whole fat ingredients.
Thanks for the recipe! It'll be a keeper in this house!