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Crab Imperial Casserole Recipe

Crab Imperial Casserole Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Crab Imperial Casserole

Sort By :
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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Wine Pairings

Light-Bodied White Wine

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