Crab and Penne Casserole
Dive into a decadent seafood dinner with this creamy and indulgent Crab and Penne Casserole. Packed with tender penne pasta and succulent lump crab meat, this dish is blanketed in a luxurious cheese sauce made with sharp cheddar and parmesan, perfectly seasoned with garlic powder, onion powder, and a hint of paprika. Topped with crispy golden panko breadcrumbs for a delightful crunch, this baked casserole is the ultimate comfort food that’s easy enough for weeknights yet impressive enough for special occasions. Ready in under an hour and garnished with fresh parsley, this rich and creamy seafood casserole is sure to become a family favorite. Perfect for cozy gatherings, it delivers a combination of velvety textures and bold flavors in every bite!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 pound lump crab meat
- 2 tablespoons parsley, chopped
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the penne pasta in a large pot of salted boiling water until al dente, according to the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps. Continue cooking until the mixture thickens, about 3-4 minutes.
Stir in the garlic powder, onion powder, paprika, salt, and black pepper.
Reduce the heat to low and add the shredded cheddar and grated parmesan cheese. Stir until the cheese has melted and the sauce is smooth and creamy.
Gently fold in the cooked penne pasta and lump crab meat, ensuring everything is evenly coated with the cheese sauce.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it cool slightly for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
4656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.2 g | 336% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 7100 mg | 309% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 28.1 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 3042 mg | 234% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3479 mg | 74% | |
*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.
