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Crab Imperial Casserole

 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 ServingsPrep: 20 min. Bake: 25 min.


  • 3 cups uncooked spiral pasta
  • 1-3/4 cups sliced fresh mushrooms
  • 5 tablespoons butter, cubed
  • 2 tablespoons King Arthur Unbleached 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


  • 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. 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.

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Crab Imperial Casserole (continued)

Nutritional Facts: 1 cup equals 344 calories, 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.