Crab and Brie Casserole with Wild Mushroom Crumb Topping
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 483
- Total Fat
- 17
- Saturated Fat
- 9
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 26
- Cholesterol
- 147
- Sodium
- 563
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
Directions
- 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.