Real Recipes From Real Home Cooks ®

imitation crab casserole

(3 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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.

(3 ratings)
yield 6 to 8 servings
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For imitation crab casserole

  • 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 md
    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

How To Make imitation crab casserole

  • 1
    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. ---
  • 2
    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.
  • 3
    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.