Crabmeat-Mushroom Casserole
A rich crabmeat and mushroom casserole featuring creamy sauce and subtle seasonings, perfect for seafood lovers and special occasions requiring elegant, comforting dishes.
Ingredients
Instructions
- Drain the sliced mushrooms and reserve the broth.
- Melt 2 tablespoons of margarine in a saucepan and blend in the flour.
- Gradually stir in the milk and the reserved mushroom broth.
- Cook until the mixture is thickened.
- Remove from heat and stir in the dry mustard and dried tarragon.
- Add the drained mushrooms and crabmeat to the sauce.
- Transfer the mixture to a casserole dish.
- Sprinkle the soft breadcrumbs over the top.
- Dot with the remaining 2 tablespoons of margarine.
- Bake until bubbly and golden brown on top.
Tips & Substitutions
To enhance flavor, consider using fresh herbs instead of dried, and substitute the margarine with butter for a richer taste. If you want a gluten-free option, replace the flour with cornstarch or a gluten-free flour blend. For added texture, mix in some sautéed onions or bell peppers. This dish can also be made ahead of time and refrigerated before baking for convenience.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. For a heartier side, consider serving it with rice or crusty bread. A crisp white wine or a light beer also complements the flavors well. For more crab-inspired dishes, browse more seafood recipes to expand your menu options.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, until heated through. You can also microwave individual portions, covered, in 1-2 minute intervals until warm, but the oven will keep the topping crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Crabmeat-Mushroom Casserole contains roughly 1050 calories, with 17g protein, 109g carbohydrates, and 64g fat. It is an excellent source of iron (96% of the Daily Value), calcium (64% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 883mg per serving (38% 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 fresh mushrooms instead of canned?
Absolutely! Fresh mushrooms can provide a deeper flavor. Just sauté them in a little butter or olive oil until they're tender before adding them to the sauce. This will enhance the overall taste and texture of your casserole.
Is there a vegetarian option for this casserole?
Yes! You can replace the crabmeat with a mixture of sautéed vegetables like zucchini, bell peppers, and spinach, along with some cooked quinoa or rice to maintain the casserole's heartiness. Adjust the seasoning to suit your taste.
How do I know when the casserole is done baking?
The casserole is done when it is bubbly and the top is golden brown, usually around 25-30 minutes at 350°F (175°C). You can also insert a knife into the center; if it comes out hot, the casserole is ready to serve.
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).