Spring Casserole of Crab Asparagus and Spaghetti
Celebrate the vibrant flavors of spring with this indulgent Spring Casserole of Crab, Asparagus, and Spaghetti. Packed with tender crab meat, crisp asparagus, and perfectly cooked spaghetti, this dish is brought together by a velvety Parmesan cream sauce infused with a hint of zesty lemon and fresh parsley. Topped with a golden, crunchy layer of herbed panko breadcrumbs, it’s a comforting yet elegant casserole perfect for weeknight dinners or special occasions. Baked to creamy perfection in under an hour, this recipe is a beautiful medley of seasonal ingredients and luxurious textures, making it a must-try for seafood and pasta lovers alike.
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Recipe Information
Ingredients
- 250 grams spaghetti
- 300 grams crab meat
- 200 grams asparagus
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 500 milliliters milk
- 100 milliliters heavy cream
- 75 grams Parmesan cheese, grated
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 50 grams panko breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or oil and set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, about 1-2 minutes less than the package instructions. Drain and set aside.
While the pasta cooks, snap the tough ends off the asparagus and discard them. Cut the asparagus into 1-inch pieces and blanch in boiling water for 1-2 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually pour in the milk and heavy cream, whisking to combine. Cook the mixture, stirring often, until thickened and smooth, about 5 minutes. Stir in 50 grams of Parmesan cheese, salt, pepper, and lemon zest. Remove from the heat and set aside.
In a large mixing bowl, combine the cooked spaghetti, crab meat, asparagus, and the sauce. Mix gently until everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, remaining 25 grams of Parmesan cheese, chopped parsley, and olive oil. Sprinkle this 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 rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 7441 mg | 324% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 35.0 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1923 mg | 148% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2370 mg | 50% | |
*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.
