Crab-Asparagus Casserole
A creamy crab and asparagus casserole featuring tender crab meat, fresh vegetables, and a cheesy breadcrumb topping, perfect for a comforting family dinner or special occasion.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine shredded crab meat, chopped green onions, sliced mushrooms, and cooked or frozen asparagus.
- Stir in the cream of asparagus soup until well blended.
- Transfer the mixture to a greased casserole dish.
- Mix bread crumbs with shredded sharp cheese and sprinkle evenly over the top of the casserole.
- Dot the top with small pieces of butter or oleo.
- Bake in the preheated oven for about 25-30 minutes, or until bubbly and golden brown.
- Serve hot and enjoy!
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or lemon juice to the mixture. Fresh crab meat offers the best taste, but canned or imitation crab can be used in a pinch. If you prefer a crunchier topping, toast the bread crumbs or croutons before mixing with cheese. You can also swap asparagus with green beans or spinach for a different twist.
Serving Suggestions
This Crab-Asparagus Casserole pairs beautifully with a side salad or garlic bread. Consider serving it alongside a light white wine, such as Sauvignon Blanc, to enhance the flavors. For a complete meal, complement it with a light soup like Shrimp And Corn Chowder or a vegetable medley.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions on medium power until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Crab-Asparagus Casserole contains roughly 1045 calories, with 6g protein, 27g carbohydrates, and 102g fat. It is an excellent source of vitamin D (33% of the Daily Value), and a good source of iron and protein. It also contributes 3g of dietary fiber toward your daily target.
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 canned crab meat instead of fresh?
Yes, you can use canned crab meat as a convenient alternative. Just make sure to drain it well and gently fold it into the mixture to avoid breaking it apart too much. Fresh crab will provide a more delicate flavor, but canned is perfectly fine for this recipe.
What can I substitute for cream of asparagus soup?
If you don’t have cream of asparagus soup, you can substitute it with cream of mushroom soup or make a homemade equivalent using heavy cream and pureed asparagus. This will maintain the creamy texture while providing a similar flavor profile.
Is there a vegetarian option for this casserole?
For a vegetarian version, skip the crab and replace it with sautéed vegetables like zucchini or bell peppers. You can also use a plant-based seafood substitute to mimic the taste and texture of crab, ensuring you maintain the casserole's overall flavor.
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).