Classy Crabmeat Casserole
A savory crabmeat casserole combining rice, cheese, and vegetables, baked to perfection. Perfect for elegant dinners or special occasions with rich flavors and creamy texture.
Ingredients
Instructions
- Combine cooked rice, flaked crabmeat, diced carrot, grated Cheddar cheese, sliced green onions, sour cream, salt, and pepper in a bowl.
- Turn the mixture into a 1-quart baking dish or divide evenly into 2 individual baking dishes.
- Dust the top with paprika.
- Cover the dish(es) with foil and bake at 350°F (177°C) for 20 to 25 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice or Worcestershire sauce to the mixture. You can substitute the crabmeat with cooked shrimp or even canned tuna if preferred. If you want to make it lighter, use Greek yogurt instead of sour cream. This dish can be made ahead and refrigerated before baking, making it perfect for gatherings or busy weeknights.
Serving Suggestions
Serve this Classy Crabmeat Casserole as a delightful main dish alongside a fresh green salad or steamed vegetables. It pairs beautifully with Clam And Crab Dip for a seafood-themed meal. For a heartier option, consider serving it with crusty bread or rice pilaf. Garnish with additional green onions or parsley for a pop of color.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (177°C) for about 15-20 minutes, covered with foil to prevent drying out. You can also reheat individual portions in the microwave for 1-2 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Classy Crabmeat Casserole contains roughly 669 calories, with 32g protein, 67g carbohydrates, and 35g fat. It is an excellent source of vitamin A (243% of the Daily Value), calcium (74% of the Daily Value), and dietary fiber (67% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1871mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen crabmeat for this recipe?
Yes, frozen crabmeat can be used in this casserole. Just make sure to thaw it completely and drain any excess liquid before mixing it in. This ensures that your casserole maintains the right texture and flavor.
What can I substitute for Cheddar cheese?
If you're looking for a cheese substitute, you can use Gruyère or Monterey Jack for a different flavor profile. For a lower-fat option, consider using reduced-fat cheese. Just keep in mind that the melting quality might vary.
Can I prepare this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, just pop it into the oven without needing to thaw, adjusting the baking time as necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).