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    You are in: Home / Recipes / Mock Lobster Casserole Recipe
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    Mock Lobster Casserole

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 30, 2012

      I omitted the curry powder and subbed chili powder instead. Easy to make and very filling! I covered the top in garlic and herb breadcrumbs and it was an awesome comfort food casserole. Will definitely make it again. Would also like to try it subbing chicken for the "lobster." Overall a very good recipe.

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    • on October 29, 2007

      Very easy and tasty. Nice and cheap with the fake crab, next time I think I will use real crabmeat. With the real meat, this would be a really chic dish, almost a 'crab divan'. I could see this as a first course for a fancy dinner very easily.

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    • on October 18, 2007

      A great way to use that inexpensive imitation lobster (or crab). I cut some fat by decreasing the total butter to 4 tbsp and I used skim milk. My sauce was still creamy and tasty. I used more curry powder than listed.....it really gave a great flavor. I'll make this again. Thanx!

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    • on September 04, 2006

      Yummy dish with much flavor! I omitted the curry powder and used a Chef Prudhomme's Blackened Fish Magic. I used two 6 oz. cans of minced white crab (Chicken of the Sea brand). It worked great! My entire family loved this! Oh, I also added some dried parsley and more Blackened Fish Magic to the crumbs. Easy to put together and very good! Thanks for sharing!

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    Nutritional Facts for Mock Lobster Casserole

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.2
     
    Calories from Fat 269
    62%
    Total Fat 29.9 g
    46%
    Saturated Fat 18.5 g
    92%
    Cholesterol 95.3 mg
    31%
    Sodium 1225.1 mg
    51%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 1.2 g
    5%
    Sugars 5.2 g
    20%
    Protein 16.0 g
    32%

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