Creamy Crab cassarole
If, as they say, "imitation is the highest form of flattery," then this comforting recipe for a creamy crabmeat casserole will win you genuine raves! Enjoy the best tastes of the sea in every bite!
Serves: 4
Cooking Time: 20 min
Ingredients
Instructions
If, as they say, "imitation is the highest form of flattery," then this comforting recipe for a creamy crabmeat casserole will win you genuine raves! Enjoy the best tastes of the sea in every bite!
Serves: 4
Cooking Time: 20 min
Ingredients
- 1 (10-3/4-ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 pound frozen imitation crabmeat, thawed if frozen, coarsely chopped. I use real crab since they are in my back yard
- 1 (10-ounce) package frozen asparagus spears, thawed, drained, and chopped
- 1/4 teaspoon black pepper
- 2 cups crushed cheese-flavored crackers
- 1/3 cup butter, melted
Instructions
- Preheat the oven to 400 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray.
- In a large bowl, combine the soup, sour cream, crabmeat, asparagus, and pepper; mix well. Pour into the baking dish.
- In a small bowl, combine the cracker crumbs and butter; mix well and sprinkle over the crabmeat mixture.
- Bake for 15 to 20 minutes, or until heated through. Serve immediately.