Best Cajun Crabmeat Casserole Recipes

Cajun Crabmeat Casserole image

Provided by ratherbeswimmin

Categories Crab

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

2 1/2 tablespoons butter
1/3 cup finely chopped scallion (white part only)
1/3 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 garlic cloves, minced
6 tablespoons mayonnaise, divided (Hellman's is preferred)
1 tablespoon creole mustard or 1 tablespoon fine brown mustard
2 teaspoons finely chopped fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
1 egg
1 lb fresh lump crabmeat, picked over
1/2 cup heavy cream
sweet paprika, to taste

Steps:

In a saucepan, melt butter over medium heat; add in scallions, celery, bell pepper, and garlic; cook/stir until vegetables are just tender.
Remove pan from heat; add 2 1/2 tablespoons mayonnaise, mustard, parsley, Worcestershire sauce, salt, cayenne, and Tabasco; stir until blended.
Add in the egg; whisk until the mixture is smooth.
Add the crabmeat; toss gently; scrape mixture into a greased 1 1/2 quart casserole dish.
Pour the cream over the mixture; spread the remaining mayonnaise evenly over the top; sprinkle with paprika.
Bake in a 350° oven for about 20 minutes or until bubbly and golden brown.
Serve immediately.

Nutrition Facts : Calories 256.8, Fat 18.9, SaturatedFat 8.8, Cholesterol 137.9, Sodium 825.1, Carbohydrate 6.4, Fiber 0.7, Sugar 1.9, Protein 15.8

Cajun Seafood Au Gratin image

Provided by Khandi Howard

Categories Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 pint heavy cream
1 tablespoon fresh basil or 2 teaspoons dried basil
1 tablespoon fresh thyme or 2 teaspoons dried thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons ground red pepper
1 teaspoon white pepper
1 cup chopped green onion
1 cup chopped parsley
1/2 lb medium shrimp, peeled and deveined
1/2 lb crayfish tail
1/2 lb lump crabmeat (we use blue crab) or 1/2 lb white crab meat (we use blue crab)
1 1/2 cups grated cheese (Jack, Swiss, and American work well)
2 tablespoons grated parmesan cheese

Steps:

Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
The cream will rise before it begins to boil; just stir it to keep it from overflowing.
Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
Mix well and let cook 2-3 minutes.
Gently fold in the crab meat (you paid a premium price for it, so don't destroy those precious lumps).
Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
Preheat the broiler.
Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
Sprinkle the top with the Parmesan cheese and glaze under the broiler.
Serve immediately.
*******Additional Notes:.
This dish should really be prepared fresh.
It doesn't take long to make, and your guests or family will enjoy watching you prepare it.
You don't have to use all three kinds of seafood, either.
Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.