Recipe courtesy of Celebrity Cruise Line
Crab Casserole
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 710
- Total Fat
- 48
- Saturated Fat
- 27
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 48
- Cholesterol
- 291
- Sodium
- 1505
- Total: 25 min
- Prep: 25 min
Ingredients
GARNISH:
1 cup herbed potato purée
1 cup provolone cheese (shredded)
1 cup mozzarella cheese (shredded)
2 teaspoons green leeks (fried)
STUFFING:
2 tablespoons olive oil
4 tablespoons shallots (chopped)
1 tablespoon garlic cloves (chopped)
1/4 cup carrot (diced small)
1/4 cup celery (diced small)
1 cup yellow corn kernels
4 tablespoons dry white wine
2 cups lobster stock
2 cups whipping cream
6 teaspoons fresh parsley (finely chopped)
To taste kosher salt
To taste white pepper (cracked)
2 pounds lump crabmeat
(cleaned, drained, shells removed)
Directions
- Heat oil in a large saute pan on medium heat. Sweat shallots, garlic, carrot, celery and yellow corn in oil until tender; do not brown. Add white wine and reduce to almost dry, followed by lobster stock and whipping cream. Reduce by half to a slightly thick consistency. Remove from heat. Fold in chopped parsley; season with salt and pepper. Add crabmeat and mix together. In 6 ungreased small individual baking casseroles, pipe a small layer of potato puree on bottom. Divide the stuffing equally among casseroles on top of potatoes. Cover with shredded cheeses.
- Bake in 350 degrees F (175 degrees C) oven for 8 minutes; remove and garnish with fried leeks.