Breaking News Bar
updated: 1/31/2012 3:27 PM

Creamy Crab and Rice Casserole

hello
Success - Article sent! close
  • This dish takes the flavor of a creamy crab dip and turns it into a meal. It serves 16 as a hearty dinner, but can feed many more at a potluck, where diners tend to take smaller portions of each dish.

      This dish takes the flavor of a creamy crab dip and turns it into a meal. It serves 16 as a hearty dinner, but can feed many more at a potluck, where diners tend to take smaller portions of each dish.
    Associated Press

  • This dish takes the flavor of a creamy crab dip and turns it into a meal. It serves 16 as a hearty dinner, but can feed many more at a potluck, where diners tend to take smaller portions of each dish.

      This dish takes the flavor of a creamy crab dip and turns it into a meal. It serves 16 as a hearty dinner, but can feed many more at a potluck, where diners tend to take smaller portions of each dish.
    Associated Press

 

First layer

1 red bell pepper, cored and chopped

2 ribs celery, chopped

1 medium red onion, quartered

1 tablespoon olive oil

1 clove garlic, minced

½ teaspoon salt

½ teaspoon ground black pepper

½ cup frozen corn kernels, thawed

3 cups cooked long grain white rice

Second layer

1 pound Neufchâtel cream cheese, room temperature

1 cup mayonnaise

½ cup milk

2 teaspoons Old Bay Seasoning

2 pounds lump crabmeat

¼ cup chopped fresh chives or scallions

Third layer

3 tablespoons butter

1½ cups panko bread crumbs

½ teaspoon paprika

¼ teaspoon salt

Heat oven to 400 degrees. Coat a 9-by-13-inch baking pan with cooking spray.

For the first layer: In a food processor, pulse together the red pepper, celery and red onion until finely chopped.

In a large skillet over medium-high, heat the olive oil. Add the chopped vegetables, garlic, salt and pepper. Saute until softened, about 3 to 4 minutes. Stir in the corn and rice, then spoon into the bottom of the prepared baking pan.

For the second layer: In a medium bowl, stir together the cream cheese, mayonnaise, milk and Old Bay Seasoning. Gently stir in the crab and chives. Spoon over the rice mixture.

For the third layer: Return the skillet to the burner over medium heat. Add the butter and melt, then remove the skillet from the heat. Add the panko, paprika and salt, then stir until well mixed. Sprinkle evenly over the top of the crab mixture. Bake 15-20 minutes, or until bubbly and golden. Let rest for 5 minutes before serving.

Serves 16.

@Recipe nutrition:Nutrition values per serving: 320 calories, 20 g fat (6 g saturated), 18 g carbohydrates, 1 g fiber, 17 g protein, 65 mg cholesterol, 580 mg sodium.

Alison Ladman for The Associated Press

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close
Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here