Crab Imperial Casserole Recipe
Crab Imperial Casserole Recipe photo by Taste of Home
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Crab Imperial Casserole Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 344 calories, 12g fat (6g saturated fat), 100mg cholesterol, 806mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 24g protein.


  1. Preheat oven to 350°. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended.
  3. Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs.
  4. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 8 servings.
Originally published as Crab Imperial Casserole in Simple & Delicious December/January 2012, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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toolbarsco User ID: 6725667 263484
Reviewed Mar. 14, 2017

"I followed the recipe exactly but was not happy with the results. It was very dry and blah. I added a little mayo and some Paul Prudhomme Seafood Seasoning which really helped pep it up. If I ever make it again I'll use imitation crab (I felt cheated to have spent so much on crab only to have the recipe taste so-so) and celery."

cookb4 User ID: 2576615 259276
Reviewed Jan. 5, 2017

"Followed the recipe except I used 12 oz. canned lump crab meat and 12 oz. imitation crab to bring the cost down. That flavor was fine, but we thought the finished product was rather dry. If I make it again, I will double the sauce."

MY REVIEW User ID: 1202636 246555
Reviewed Apr. 3, 2016

"A great casserole! I substituted imitation crab and it worked fine."

seekere User ID: 5180847 161056
Reviewed Dec. 25, 2013


bjsilve0 User ID: 172187 115825
Reviewed Aug. 20, 2013

"Restaurant quality! Easy to make! You will love it."

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