On my way home from work one evening, I came up with this recipe for chicken pasta casserole to make use of the things I had on hand. It makes for excellent comfort food on chilly winter nights!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 1 9×9-inch casserole dish |
Ingredients
- 1 tablespoon margarine
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 pound cooked crabmeat
- 2 teaspoons Worcestershire sauce
- ½ green bell pepper, minced
- 1 egg, beaten
- salt and ground black pepper to taste
- cayenne pepper to taste
- 2 slices white bread, crumbled into fine breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Butter a 9×9-inch baking dish.
- Melt the margarine in a large saucepan over medium heat. Stir in the flour, and cook a few minutes until the bubbles begin to subside. Whisk in the milk, and cook over medium-high heat until thickened. Stir in the crabmeat, Worcestershire sauce, green pepper, and beaten egg. Season to taste with salt, black pepper, and cayenne pepper. Cook, stirring constantly until quite thick. Spoon into the prepared baking dish.
- Place the breadcrumbs into a mixing bowl, and drizzle with the melted butter. Toss together until the breadcrumbs are evenly moistened with butter. Sprinkle the breadcrumbs evenly over the crab mixture.
- Bake in the preheated oven until the casserole has firmed and the bread crumbs are golden brown, 10 to 15 minutes.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 662 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Just added a pinch of OLD BAY SEASONING
Made it as directed reducing it I took about 45 minutes the claw lump crab meat chicken of the sea was the best. I dewatered it but still when reducing had water in it. Came out great, but something is missing I can’t put my finger on it. Recipes never lets me put my photo up to big or not right size go to my photos to see.
Not the crab imperial I thought it would be. I won’t make it again.
Very good
I was looking for another recipe to use crab meat other than crabcakes. This is an elegant entrée which is easy to make. I made it for my wife’s birthday. I made 2 small changes. So as not to break up the crab meat, I waited to add it to the sauce until the very end and then gently stirred it. I also added 1 tbs of sherry to the sauce. I now may make this for the family on Christmas.
We loved this recipe.
This was exactly what I was looking for. This recipe gives you all the great taste of the lump crab that you paid for, with just subtle flavors as an accent.
I added cheese with the bread crumbs. Was good that way
My family loved this recipe. I was looking for something different to do with crab besides crabcakes. This one will be going in my recipe box to make again. Delicious!
It was ok I used what I had in hand which was the imitation crab meat, I’ll try it again with actual crab meat next time
Yum! Comes out perfect using imitation crab meat (sea legs or whatever fridge type they sell in your area). Did not add any salt but did add 1/2 teaspoon Old Bay seasoning.
I made this using imitation crab, and substituted the green pepper with green onion…turned out fantastic!!
I made with dungeness crab and they were terrific!