Creamy Crab and Asparagus Bake
Indulge in the savory elegance of this Creamy Crab and Asparagus Bake, a luxurious yet approachable dish perfect for weeknight dinners or special occasions. Tender pieces of sweet crab meat and crisp, vibrantly green asparagus are nestled in a velvety cheese sauce infused with garlic, onion, and a bright splash of lemon juice. Topped with golden, crunchy Panko breadcrumbs, this baked casserole delivers layers of flavor and texture in every bite. Ready in under an hour, this dish pairs perfectly with a crisp green salad or crusty bread for a complete, satisfying meal. Packed with fresh ingredients and easy-to-follow steps, this recipe is a must-try for seafood lovers looking to elevate their dinner table!
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Recipe Information
Ingredients
- 454 grams crab meat
- 450 grams asparagus
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 480 milliliters milk
- 120 milliliters heavy cream
- 60 grams Parmesan cheese, grated
- 120 grams cheddar cheese, shredded
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup Panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish and set aside.
Prep the asparagus by trimming off the woody ends and cutting the spears into 2-inch pieces. Blanch the asparagus pieces in boiling water for 2-3 minutes, then transfer them to an ice-water bath to cool. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Bring the mixture to a gentle simmer, stirring constantly, until it thickens (2-3 minutes).
Stir in the Parmesan cheese, shredded cheddar cheese, lemon juice, garlic powder, onion powder, salt, and black pepper. Mix until the cheeses melt and the sauce is smooth.
Gently fold the drained asparagus and crab meat into the sauce, ensuring they are evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the Panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
Remove from the oven and let the dish rest for 5 minutes before garnishing with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.1 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 467 mg | 36% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 623 mg | 13% | |
*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.
