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Sea Shell Crab Casserole Recipe

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This was one of my favorite recipes when I was growing up. These days I make for my husband and our son.—Brandi Jergenson, Vaughn, Montana

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Sea Shell Crab Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1-1/2 cups uncooked medium shell pasta
1 large onion, chopped
1 medium green pepper, chopped
3 celery ribs, chopped
3 tablespoons butter
1 can (12 ounces) evaporated milk
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 can (2-1/2 ounces) sliced ripe olives, drained
2 packages (8 ounces each) imitation crabmeat, flaked

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, green pepper and celery in butter until tender.
In a large bowl, combine milk and mayonnaise until blended. Stir in the salt, mustard, paprika and Worcestershire sauce. Drain pasta; add the pasta, olives, crab and vegetables to milk mixture.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 6 servings.

Nutritional Facts 1 cup equals 471 calories, 27 g fat (9 g saturated fat), 51 mg cholesterol, 1,162 mg sodium, 42 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Sea Shell Crab Casserole in Casserole Cookbook , p110

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Sea Shell Crab Casserole (2)

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Sea Shell Crab Casserole

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Reviewed on Jul. 08, 2011 by trudypost

My husband and I thought we would have liked this better without the crab,maybe with leftover turkey instead,but our 17 month old grandson devoured it,even the olives! I used penne instead of the shells because I already had it in the house.

Reviewed on Dec. 16, 2008 by Carlew