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Crab Imperial Casserole
The recipe serves eight, but plan to double it. Fresh mushrooms and lump crabmeat make it hard to turn down seconds of this rich casserole. —Barbara Carlucci, Orange Park, Florida
8 Servings
Prep: 20 min. Bake: 25 min.
Ingredients
3 cups uncooked spiral pasta
1-3/4 cups sliced fresh mushrooms
5 tablespoons butter, cubed
2 tablespoons all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups 2% milk
4 cans (6 ounces
each
) lump crabmeat, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup crushed butter-flavored crackers
Directions
Cook pasta according to package directions. Meanwhile, in a large
skillet, saute mushrooms in butter until tender. Stir in the flour,
pepper and salt until blended; gradually add milk. Bring to a boil.
Cook and stir for 2 minutes or until thickened. Stir in crab and
soup until blended.
Drain pasta and transfer to a large bowl. Add crab mixture; toss to
coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle
with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes
or until bubbly. Yield: 8 servings.
Nutrition Facts:
1 cup equals 344 calories,
© Taste of Home 2013
2 of 2
Crab Imperial Casserole
(continued)
Nutrition Facts:
12 g fat (6 g saturated fat), 100 mg cholesterol, 806 mg sodium, 33 g carbohydrate, 2 g fiber, 24 g protein.
Wine:
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as
Sauvignon Blanc
or
Pinot Grigio
.
© Taste of Home 2013