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
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
Reviews
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.
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.
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.
A great casserole! I substituted imitation crab and it worked fine.
Delicious!!!!!!!!!!!!!!!!!!
Restaurant quality! Easy to make! You will love it.
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