Best Baltimore Style Chicken And Crabmeat Casserole Recipes

CHICKEN CHESAPEAKE

Steps:

• Preheat oven to 350°.
• Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl.
• Place the crab meat, parsley, and Ritz crackers into a separate bowl. Mix very lightly to combine.
• Add the wet ingredients to the crab mixture and combine lightly.
• Carefully use a knife to make a "pocket" in each chicken breast for the crab stuffing. Portion a mound of crab filling in the middle of each pocket and fold over to close.
• If desired, add stuffed breasts to preheated grill pan to mark exterior before baking.
• Place stuffed breasts into a casserole dish or deep baking pan.
• Season to your liking with seasoned flour and pour melted butter over top of each chicken breast.
• Bake at 350° for 20-25 minutes, or until chicken is cooked to an internal temperature of 165°.

BALTIMORE STYLE CHICKEN AND CRABMEAT CASSEROLE

Steps:

• Position the rack in the center of the oven and preheat to 325°.
• In a saucepan, combine the mushroom and chicken soups, the milk, onion, and paprika and bring to a boil. Remove from the heat and stir in the chicken, crabmeat, and mushrooms.
• Pour into a casserole dish and sprinkle with the buttered crumbs/corn flake crumbs.
• Bake for about 15 minutes, or until browned and bubbly.

CRAB IMPERIAL II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly.
• In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter.
• Bake in a preheated oven for 20 minutes.

CRABMEAT CASSEROLE

Steps:

• Mix all ingredients lightly and bake in a 1 1/2 quart casserole for 40 minutes at 350.

CRAB IMPERIAL (BALTIMORE STYLE)

Steps:

• Preheat oven to 450 degrees F.
• Melt butter in a heavy small saucepot over medium heat. Add shallot and stir until very lightly browned, about 5 to 8 minutes.
• Blend in flour, white pepper and mace and stir 1 to 2 minutes.
• Add half-and-half, egg yolks, dry mustard, Worcestershire sauce, and sherry and cook until thick and smooth, about 3 to 4 minutes.
• Remove from heat and stir in mayonnaise, lemon juice and salt, and gently fold crabmeat into sauce, being careful not to break up chunks.
• Fill either shells, oven-proof shells, ramekins, or small oven-proof bowls.
• Sprinkle tops with paprika.
• Place onto a cookie sheet and bake until mixture is bubbling, about 12 to 15 minutes, and serve immediately.

CHICKEN CRAB CASSEROLE

Steps:

• Grease a 9x13 baking dish and preheat the oven to 350°F.
• Cook the chicken (I use tenderlions and sauté them in a skillet with a tablespoon of olive oil).
• In 3 quart or larger sauce pan, sauté onion in 2 tbsp butter until tender at a medium heat. Add the chicken, crab, artichokes, parsley, salt and paprika. Stir occasionally until everything is hot.
• Mix in the cheese; I didn't have room in my 3 quart pan to add the cheese, so I layered cheese and the contents of the pan in the baking dish and mixed it up there.
• Put the contents of the pan into the baking dish. Cover and bake at 350 for 15 minutes.
• Melt the remaining 3 tbsp butter and stir it into the bread crumbs so that they are a little moist and stick together. Sprinkle over the baking dish and bake uncovered until bread crumbs are golden (about 10 minutes).

MARYLAND CRAB CASSEROLE

Steps:

• Grease botton and sides of a 2 quart baking dish.
• Combine crabmeat, eggs, parsley, 3 tablespoons butter, salt, pepper, Worcestershire sauce, mustard, milk and green pepper.
• Gently pat into dish. Combine bread crumbs with remaining butter, sprinkle on top.
• Bake for 20 minutes or until set.

CHICKEN AND CRABMEAT CASSEROLE WITH AVOCADO

Steps:

• Preheat oven to 350 degrees, F.
• In large saucepan, melt 1/3 butter over medium heat.
• Add onion and mushrooms;.
• cook and stir until crisp-tender, about 5 minutes.
• Add flour, salt, pepper, marjoram, and paprika to onion mixture;.
• cook and stir until bubbly.
• Add chicken broth;
• cook and stir with wire whisk until mixture is smooth and thickened and begins to boil.
• Remove from heat.
• Stir in sour cream, chicken and crabmeat and set aside.
• Peel avocados and cut into chunks;.
• sprinkle with lemon juice as you work.
• Carefully fold the avocado into the chicken mixture.
• Pour into greased 2 quart baking dish.
• In small bowl, combine panko bread crumbs with melted butter and mix well.
• Sprinkle over casserole.
• Bake for 25-35 minutes or until casserole is bubbly and bread crumbs are browned.

BALTIMORE CRAB CAKES

Steps:

• Whisk together all ingredients except crab meat.
• Fold in crab meat.
• Divide mixture into 4 parts and shape into cakes approximately 3/4” thick.
• Pan fry the cakes in a little peanut oil or canola oil.
• Serve hot, garnished with lemon.

CRABMEAT CASSEROLE

Steps:

• Sauté vegetables in butter until tender.
• Add to vegetables: salt, pepper, cayenne pepper, Worcestershire sauce, wine, lemon juice and set aside.
• Heat milk and water just to a simmer, slowly add flour and cheese, then add sautéed vegetables, soup, stirring well.
• Cook for five minutes, gently fold in crabmeat, mix slowly.
• Pour in buttered casserole bowl, top with bread crumbs.
• Bake at 350 degrees.