Saturday, October 6, 2007

Crab Casserole

Sometimes meat is just too expensive! Luckily, imitation crab meat only costs about $2. Also, if you trap your own crab, but don't get enough for everyone, this recipe comes in handy.

Crab Casserole

8 oz. crab meat (or imitation crab meat)

1/2 onion, minced
2 ribs of celery, chopped small
1/4 cup broccoli, chopped small, optional

1 can cream of celery (you can also use homemade cream of celery and omit the milk)
3/4 cup milk
1 cup cooked pasta
1/2 tsp paprika
garlic powder to taste
cayenne to taste
3 handfulls of Ritz crackers

Mix together all the ingredients except crackers. For the pasta, choose a formed pasta like shells, orrichetta, or tricolor rotini. Taste and adjust seasonings if needed. Transfer to pie dish or 8x8 glass dish. Crush crackers and sprinkle over the top. If you can, make this ahead of time and let it sit in the refrigerator until it is time to bake it so that the flavors can meld together while chilling. Bake at 350 for 45 minutes to 1 hour. It is done when it bubbles and the celery and onions are soft. Don't let the crackers burn.

This recipe is always a favorite, so keep in mind that people usually go for seconds or thirds. Therefore, it only serves 2 adults and maybe 2 kids. Serve with fresh veggies like sliced tomatoes and steamed broccoli with lemon. Enjoy!


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1 comment:

Jess said...

Here's the Freezer Version, so you can make it ahead of time.

Cook your pasta super al dente, or even a little undercooked.

Mix all ingredients except crackers. Pour into an 8x8 casserole dish and cover with foil. Freeze.

Take out the casserole in the morning and thaw in the refrigerator until dinner time. Top with crushed Ritz crackers and bake at 350 for 45 minutes to 1 hour.

Sometimes it even tastes better this way!