Imitation Crab Casserole

Pat Duran


This recipe is a spin off of a recipe from Mr. Food..I have added a few different ingredients and some soups to make this a real yummy casserole you are going to love.

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6 to 8 servings


15 Min


1 Hr




1 pkg
(2 lb 5 oz.) louis kemp, crab delights-imitation crab-or the real crab if you can
10 3/4 oz
can french onion soup, undiluted
10 3/4 oz
can cream of mushroom soup, undiluted (or you could use cream of celery
2 medium
red bell peppers, diced
2 Tbsp
minced garlic
1 pinch
celery seed
1 bunch
green onions, chopped some green, about 6 onions
1 c
milk, 2%
1/3 c
melted butter
1/3 c
chopped fresh parsley
1 c
jasmine rice, uncooked or your favorite
10 oz
can stewed tomatoes,chopped and undrained or rol-tel tomatoes you choose the heat
1/2 c
shredded cheddar cheese
1/2 c
monterey jack cheese

Directions Step-By-Step

Preheat oven to 350^. Cook rice according to package directions. Butter or spray a large casserole- I use 8 cup size. Use whatever your mixture fits in. The larger the better.
Flake the crab meat or chop it into small pieces.Set aside.
Place in a large bowl the soups,peppers, celery seed,onions,garlic, and parsley- mix to blend.
Stir in milk and melted butter, add cooked rice and stewed tomatoes. Fold in crab.
Scoop whole mixture into prepared casserole and cover. Bake for 45 minutes,then uncover and sprinkle cheeses on top and bake uncovered for 15 minutes or until cheese begins to brown and casserole is bubbly.
Great served with garlic toast.

About this Recipe

Course/Dish: Fish, Seafood, Casseroles
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy