Crab-And-Mushroom Casserole
A savory crab and mushroom casserole with fragrant herbs and spices, perfect for seafood lovers and elegant dinners, offering rich flavors and creamy textures.
Ingredients
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery ⓘ
- 1/4 cup finely chopped green pepper ⓘ
- 2 tablespoons margarine, melted ⓘ
- 1 pound fresh mushrooms sliced ⓘ
- 1/4 cup all-purpose flour ⓘ
- 2 cups chicken broth ⓘ
- 2 eggs beaten ⓘ
- 1 pound fresh crabmeat drained and flaked ⓘ
- 1 tablespoon salt-free herb and spice blend ⓘ
- 3/4 teaspoon salt ⓘ
- 1/8 teaspoon ground ginger ⓘ
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt the margarine and sauté the chopped onion, celery, and green pepper until tender.
- Add sliced mushrooms and cook until browned.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually add chicken broth, stirring constantly until the mixture thickens.
- In a bowl, beat the eggs or egg substitute and mix into the mushroom sauce.
- Fold in crabmeat and the herb and spice blend, salt, and ginger.
- Transfer the mixture to a greased casserole dish.
- Bake uncovered for 25-30 minutes until bubbly and golden on top.
Tips & Substitutions
For a richer flavor, consider using a mix of fresh herbs in place of the salt-free herb and spice blend. A dash of lemon juice can brighten the dish. If you don't have fresh crabmeat, canned crab can work in a pinch, but be sure to drain it well. Serve with a side of rice or a light salad for a complete meal. This casserole can also be customized by adding spinach or artichokes.
Serving Suggestions
This Crab-And-Mushroom Casserole pairs beautifully with a crisp green salad or a side of garlic bread for a complete meal. Consider serving it alongside a light white wine to enhance the flavors. For a heartier option, serve with roasted vegetables or a grain-based side dish. Explore more American recipes for other delightful pairings.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for about 1-2 minutes, but be careful not to overcook as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Crab-And-Mushroom Casserole contains roughly 779 calories, with 19g protein, 111g carbohydrates, and 29g fat. It is an excellent source of iron (39% of the Daily Value), protein (38% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1209mg per serving (53% 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
How can I make this dish gluten-free?
To make the Crab-And-Mushroom Casserole gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch. Ensure that the chicken broth and any other packaged ingredients are certified gluten-free to avoid cross-contamination.
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).