Pasta Crab Casserole
Dive into the creamy decadence of this pasta crab casserole—a luxurious baked dish that effortlessly combines tender pasta, rich cheese sauce, and succulent crab meat. Perfect for seafood lovers, this casserole layers the briny sweetness of fresh crab with the comforting creaminess of Parmesan and cheddar cheese, elevated by hints of garlic, lemon zest, and a crispy panko breadcrumb topping. Ready in under an hour, this golden-baked delight is perfect for weeknight dinners or special gatherings. Serve it with a fresh green salad or crusty garlic bread for a meal that’s as satisfying as it is elegant. A must-try for fans of seafood casseroles and easy pasta bakes!
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Recipe Information
Ingredients
- 300 grams uncooked pasta (elbow macaroni or penne)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 500 ml whole milk
- 200 ml heavy cream
- 3 garlic cloves (minced)
- 100 grams Parmesan cheese (grated)
- 200 grams cheddar cheese (shredded)
- 300 grams cooked crab meat (fresh, canned, or imitation)
- 1 teaspoon lemon zest
- 2 tablespoons parsley (chopped)
- 0.5 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 75 grams panko breadcrumbs
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 9x13-inch baking dish.
Cook the pasta according to package instructions until al dente, then drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour the milk and heavy cream into the roux, whisking constantly until the mixture is smooth and thickened (about 4-5 minutes).
Stir in the minced garlic, Parmesan cheese, and 150 grams of cheddar cheese, reserving 50 grams of cheddar for topping. Mix until the cheese has melted and the sauce is creamy.
Season the sauce with lemon zest, 1 tablespoon of parsley, paprika, salt, and black pepper. Taste and adjust seasoning if needed.
Gently fold the cooked pasta and crab meat into the sauce, ensuring they are evenly coated.
Transfer the mixture into the prepared baking dish, spreading it evenly.
Top the casserole with the reserved cheddar cheese and panko breadcrumbs. Drizzle the remaining 1 tablespoon of olive oil over the top for extra crispiness.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with the remaining parsley before serving.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 579 mg | 45% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 475 mg | 10% | |
*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.
