Crab Cake Casserole
1. Preheat oven to 400ËšF. Cook noodles according to package directions.
2. Meanwhile, toss together crab meat, mustard, Worcestershire sauce, chives, Old Bay seasoning and hot sauce until well combined; set aside.
3. Return noodles to pot; stir in condensed soup and milk until well coated. Fold in crab mixture, corn and Parmesan cheese.
4. Transfer to greased 13- x 9-inch baking dish. Sprinkle with mozzarella. Toss panko with melted butter; scatter over casserole.
5. Bake for about 20 minutes or until golden brown and heated through. Sprinkle with parsley before serving. Serve with lemon wedges.
Tip: Used canned or fresh lump crab meat.
- 20 g Fat
- 10 g Saturated Fat
- 190 mg Cholesterol
- 1190 mg Sodium
- 59 g Carbohydrate
- 3 g Fiber
- 6 g Sugars
- 33 g Protein
Directions
1. Preheat oven to 400ËšF. Cook noodles according to package directions.
2. Meanwhile, toss together crab meat, mustard, Worcestershire sauce, chives, Old Bay seasoning and hot sauce until well combined; set aside.
3. Return noodles to pot; stir in condensed soup and milk until well coated. Fold in crab mixture, corn and Parmesan cheese.
4. Transfer to greased 13- x 9-inch baking dish. Sprinkle with mozzarella. Toss panko with melted butter; scatter over casserole.
5. Bake for about 20 minutes or until golden brown and heated through. Sprinkle with parsley before serving. Serve with lemon wedges.
Tip: Used canned or fresh lump crab meat.
