Creamy Crab and Asparagus Bake

Recipe by Northwestgal
READY IN: 50mins


  • 12
    ounces wide egg noodles, cooked according to package directions and drain well
  • 12
    onion, chopped
  • 2 -3
    garlic cloves, minced
  • 2
    celery ribs, chopped
  • 1
    tablespoon vegetable oil
  • 18
    ounces imitation crabmeat, broken into bite-size pieces
  • 1
    (14 1/2 ounce) can asparagus spears, cut, drained
  • 14
    cup parmesan cheese, grated, divided
  • 1
    tablespoon dried parsley
  • 1 -2
  • 34
    cup cream (10% cream or Half and Half)
  • 1 -2
    tablespoon horseradish cream (your choice, mild or hot)
  • 2
    teaspoons salt
  • 1
    teaspoon ground pepper


  • Preheat oven to 350°.
  • In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
  • In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
  • Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
  • Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
  • Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
  • Bake at 350° for 30 minutes. Serve hot.