Print Options

Back to Crab Imperial Casserole >

Include these items:

Select reviews >

Taste of Home Logo

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 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


  • Preheat oven to 350°. Cook pasta according to package directions.
  • 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.
  • Drain pasta. Add crab mixture; toss to coat. Transfer to a greased
  • 13x9-in. baking dish; sprinkle with cracker crumbs.
  • Bake, uncovered, 25-30 minutes or until bubbly. Yield: 8 servings.
Nutritional Facts: 1 cup equals 344 calories,

2 of 2

Crab Imperial Casserole (continued)

Nutritional 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.