a tasty, easy meal for brunch or breakfast in Mexico. The cayenne can be used to adjust the level of heat. The sauce stores beautifully when I double the recipe.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 1 9-inch casserole |
Ingredients
- 1 tablespoon vegetable oil
- ½ cup chopped onions
- ½ cup chopped celery
- 1 pound imitation crabmeat
- 1 (10.5 ounce) can condensed cream of celery soup
- ½ cup water
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon seafood seasoning
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 1 cup shredded Cheddar cheese
- 1 cup dry bread crumbs
- ¼ cup salted butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large saucepan over medium heat; stir in onions and celery. Cook and stir until vegetables have softened and are beginning to turn translucent, about 5 minutes.
- Add crab, condensed soup, water, parsley, seafood seasoning, salt, garlic powder, and pepper; mix to combine. Heat until almost bubbling, about 5 minutes.
- Remove from the heat and blend in Cheddar cheese until melted. Transfer to a 9-inch square casserole dish.
- Mix bread crumbs and melted butter in a small bowl with a fork until combined. Spread over the casserole.
- Bake in the preheated oven until lightly browned and bubbly, 20 to 30 minutes.
- Real crabmeat may be substituted for imitation. A white sauce may be substituted for the cream of celery soup.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 10 g |
| Sodium | 1459 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Very good base recipe. I added a little mustard and some old bay for kick.