Company Crab Casserole
Elevate your dinner table with this indulgent Company Crab Casserole, a creamy and decadent dish that's perfect for entertaining or treating yourself to an upscale comfort food experience. Featuring tender lump crab meat and al dente egg noodles enveloped in a luscious, cheddar-infused béchamel sauce with a touch of Dijon mustard and lemon for brightness, this casserole is as sophisticated as it is satisfying. Finished with a golden, buttery panko-parmesan topping and fresh parsley, this oven-baked delight offers a luxurious blend of textures and flavors in every bite. Ready in just under an hour and serving six, it’s a surefire crowd-pleaser for special occasions or weeknight indulgence. Perfect for seafood lovers, this recipe combines the ease of a one-dish meal with the elegance of crab, making it an irresistible addition to your recipe rotation.
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Recipe Information
Ingredients
- 16 ounces lump crab meat
- 8 ounces uncooked egg noodles
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
Cook the egg noodles in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden and bubbly.
Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Stir in the cheddar cheese until melted and smooth. Add the lemon juice, Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper. Mix until combined.
Gently fold in the cooked egg noodles and lump crab meat, being careful not to break up the crab pieces too much.
Pour the mixture into the prepared baking dish and spread it evenly.
In a small bowl, mix together the panko breadcrumbs, parmesan cheese, and chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 5.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 474 mg | 36% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
