Sea Shell Crab Casserole Recipe

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Sea Shell Crab Casserole Recipe
Sea Shell Crab Casserole Recipe photo by Taste of Home
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Sea Shell Crab Casserole Recipe

Read Reviews
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Publisher Photo
This was one of my favorite recipes when I was growing up. These days I make for my husband and our son.—Brandi Jergenson, Vaughn, Montana
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1-1/2 cups uncooked medium shell pasta
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 celery ribs, chopped
  • 3 tablespoons butter
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup mayonnaise*
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 can (2-1/2 ounces) sliced ripe olives, drained
  • 2 packages (8 ounces each) imitation crabmeat, flaked

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, green pepper and celery in butter until tender. In a large bowl, combine milk and mayonnaise until blended. Stir in salt, mustard, paprika and Worcestershire sauce. Drain pasta; add the pasta, olives, crab and vegetables to the milk mixture.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 6 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Sea Shell Crab Casserole in Casserole Cookbook 2001, p110

Nutritional Facts

1 cup: 470 calories, 27g fat (9g saturated fat), 51mg cholesterol, 1143mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 16g protein.

  • 1-1/2 cups uncooked medium shell pasta
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 celery ribs, chopped
  • 3 tablespoons butter
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup mayonnaise*
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 can (2-1/2 ounces) sliced ripe olives, drained
  • 2 packages (8 ounces each) imitation crabmeat, flaked
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, green pepper and celery in butter until tender. In a large bowl, combine milk and mayonnaise until blended. Stir in salt, mustard, paprika and Worcestershire sauce. Drain pasta; add the pasta, olives, crab and vegetables to the milk mixture.
  2. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 6 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Sea Shell Crab Casserole in Casserole Cookbook 2001, p110

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Reviews forSea Shell Crab Casserole

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MY REVIEW
sgronholz User ID: 1473861 246969
Reviewed Apr. 12, 2016

"This recipe has been a family favorite ever since it was first published in 2001!"

MY REVIEW
trudypost User ID: 1076954 85952
Reviewed Jul. 8, 2011

"My husband and I thought we would have liked this better without the crab,maybe with leftover turkey instead,but our 17 month old grandson devoured it,even the olives! I used penne instead of the shells because I already had it in the house."

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