Crab Imperial Casserole

Name: Crab Imperial Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

Nutrition Facts

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

Originally published as Crab Imperial Casserole in Simple & Delicious December/January 2012

Reviews

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Average Rating:

cyndi9781x

Dec 29, 2018

Made this for dinner this evening. It came out great and delicious. Cant wait to make again. I did change the soup to chicken and added another batch of mushrooms. Family approved.
toolbarsco

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

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.
mythyagain

Apr 3, 2016

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

Dec 25, 2013

Delicious!!!!!!!!!!!!!!!!!!
bjsilve0

Aug 20, 2013

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