Prep 20 mins
Cook 20 mins
Every time I go to my fave Chinese restaraunt I HAVE to eat this crab casserole. I love the flavors, the texture, heck ... I just love everything about it except for the fact that it makes me wish I had a second stomach just so I could eat more!) At first I didn't think there was any breadcrumbs in it. My MIL said there is. So, I went and bought a bit of it and pulled it apart bit by bit and found there was indeed some breadcrumbs in it. Anyways, I believe this is how they make it. Please let me know what you think.
- 3 cups lump crabmeat, imitation is what I use
- 8 ounces cheddar cheese, shredded
- 2 tablespoons onions, finely chopped
- 1⁄2 cup celery, finely chopped
- 4 tablespoons butter
- 3 tablespoons flour
- 3⁄4 teaspoon salt
- 2 cups half-and-half
- 1 egg, beaten
- 2 tablespoons parsley, finely chopped
- 1 1⁄2 cups fine breadcrumbs
- Heat 4 tablespoons butter in saucepan.
- Add onion and celery; saute until veggies are tender.
- Blend in flour and salt.
- Add half and half slowly.
- Cook, stirring constantly, until mixture comes to a boil and thickens nicely.
- Remove from heat.
- Gradually add a small amount of sauce to the beaten egg. Stir rapidly as you add it.
- Return egg mixture to sauce and mix well.
- Add crab meat, bread crumbs and parsley and toss gently.
- Put all into a lightly buttered (I use the spray) lasagna pan (or you can use individual size casseroles).
- Sprinkle cheese over crab mixture.
- Bake in 350-degree oven for 20 - 25 minutes or until bubbly and cheese is lightly browned.
This was a horrible dish! It was dry and kind of resembled a stuffing! Way to much bread crumbs and definitely no flavor! Yuck!
I was so excited to make this last night as this is one of my DH's favorite foods. All I can say is "DRY!" I'm thinking maybe 1/4 cup at the most for the bread crumbs if at all...not much in this recipe to make it moist. Was hoping that the cheese and baking it would make it more moist but DH thought it was horrible...gonna try and doctor what I have left tonight to make it edible. Hate to have spent all that money on the crab and throw it away. Sorry!
I grew up in the Pacific Northwest, catching my own crab with dad on our boat. I love crab but have not had good luck buying it fresh enough where we live now & have never tasted imitation crab. But, I decided to try this recipe when DH & DS asked that I change from the lentil stew, as we've just eaten something very similar recently. So, I had a chat with the lady at the seafood counter about what to buy & we decided on the real crab based on my taste for fresh caught. Believe it or not, I actually made this recipe in the morning & we ate it for brunch yesterday. I made it in four 6oz ramekins & DH gobbled up two of them immediately out of the oven. I made one without cheese for him & ended up having to scrape cheese off the second so he could eat it too! When DS got home from school he also gave this recipe 5 stars. I'm giving this an overall 5 stars, even though it wasn't my favorite dish, but I can tell by the recipe & the end result that it's a very good one. I just still had a little bit of an issue with not catching & cracking my own crab. Probably totally in my head & we'll find out in the future because I promised to make this again & next time we're in Seattle I'll be sure to get some fresh crab & make it there for our families. :) I was out of celery so I added about a teaspoon of celery seed into the flour & salt. It would be helpful to future reviewers if the ingredients were listed in order of their use & if the amount of butter is clarified. The list calls for 2 TBL but the instructions say 4 TBL. I went ahead & used the four. Thanks for sharing another wonderful recipe, Moonchild! Made & enjoyed for Fall 2009 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0 I know this is ridiculously long already, but I meant to mention that you must have a knack for reconstructing restaurant recipes. I hope you keep it up!