Time 50m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Mix all ingredients together. Place into pan and sprinkle cheddar cheese on top. Bake in 350 degree oven for approximately 30 minutes. VARIATION: You can mix seafood types – use 1/2 lb. crab and 1/2 lb. shrimp, lobster, or other seafood.
Time 50m Yield 2 casseroles (3-4 servings each). Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Bring a large of salted water to a boil over high heat. Put a large skillet or wok over high heat and add the oil, garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Meanwhile, add the linguine to the boiling water. Add the crab to the hot wok and toss to coat in the garlic and ginger. Once the crab starts to turn color, add the soy sauce, sambal, black bean sauce and a ladle of pasta cooking water. Bring to a simmer and cook until it reduces and thickens slightly, 5 to 7 minutes. Drain the linguine, reserving about 1 cup of the cooking water, and add the pasta to the crab along with the parsley, honey and butter and toss to combine. Cook until thickened again, about 2 minutes. If the mixture seems dry, add more pasta water until it’s saucy. Serve hot.
Time 1h5m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large pot of salted boiling water, cook pasta until al dente. Drain, and transfer to a large bowl. Add mayonnaise, Worcestershire sauce, ketchup, and onion to the noodles; mix well. Stir in green pepper, crab, shrimp and celery. Salt and pepper to taste. Spoon mixture into an 8x8 inch casserole dish. Sprinkle bread crumbs to taste over the casserole. Bake 35 minutes in the preheated oven, until brown and bubbly.
Time 1h15m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the can of drained peas into the freezer. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. In a large saucepan over medium heat, melt the butter and cook the celery and onion until the onion has started to turn translucent, about 3 minutes. Stir in the zucchini and cook until bright green but tender, another 5 to 8 minutes. Mix in the potato and celery soups and milk, then fold in half the Cheddar cheese; allow the mixture to stand for 5 minutes. Gently stir in the cooked noodles, then the imitation crab, and finally the peas from the freezer. Freezing the peas helps keep them intact. Season to taste with salt and pepper, and spread the mixture into the prepared baking dish. Top the casserole with the remaining 2 cups of Cheddar cheese. Bake in the preheated oven for 30 minutes; remove the casserole and cover with foil; allow to stand for 10 to 15 minutes to set up.
Time 50m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Pick the crab meat, removing any shell or cartilage. Set aside. Cook and drain noodles. Set aside. Preheat oven to 350°. Lightly coat four 1-cup-capacity baking dishes or one 9" round baking dish with 1 tablespoon butter and set aside. Melt remaining butter in a medium skillet over medium heat. Add shallots and cook until soft. Add tomato paste and garlic and cook, stirring continuously, for 5 minutes. Move pan away from the heat and add brandy or chicken broth. Return to heat and bring mixture to a boil, whisking continuously. Reduce heat to medium low, add 1 cup water, and simmer until thickened slightly - about 10-12 minutes. Strain mixture and stir in cream, remaining salt, and pepper. Add egg noodles, crab meat, and lemon juice and toss to coat. Divide mixture evenly among the prepared baking dishes, cover with foil, and bake until cooked through and the noodles are hot - about 20 minutes. Garnish with thyme sprigs and serve immediately.
