Crab and Brie Casserole with Wild Mushroom Crumb Topping

Total Time:
40 min
20 min
20 min

6 to 8 servings

  • For the casserole:
  • Kosher salt
  • 1 pound bag dried egg noodles
  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 cup dry white wine
  • 1 cup seafood stock
  • 8 -ounces brie, rind removed
  • 16 -ounces lump crabmeat
  • For the topping:
  • 1 (1-ounce) package dried shiitake mushrooms
  • 1/2 cup panko bread crumbs
  • 2 tablespoons unsalted butter
  • Bring a large pot of salted water to a boil. Add the egg noodles to the pot and cook until just tender, but not too soft. Drain and set aside.

  • In a large, deep skillet with high sides, melt the butter over medium heat. Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes. Add the garlic and oregano and cook for 2 minutes.

  • Pour in the white wine, stir, and let the mixture come to a simmer. Cook until the wine is reduced by half. Add the seafood stock.

  • Cut the brie into bite-size chunks and add it to the pan. Stir until the brie is melted. Remove the skillet from the heat.

  • Stir in the egg noodles then gently stir in the crab. Set aside. Cover and keep warm.

  • Preheat the oven to 350 degrees F.

  • In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground. Place the mushrooms in a bowl and combine with the panko bread crumbs. Melt the butter and pour into the breadcrumb-mushroom mixture. Stir to coat the crumbs with butter.

  • Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top. Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes. Serve the casserole hot.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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