Crab Recipes

What do you make when your parents or in-laws are coming to town? This casserole, my friends. Now that the weather has warmed up quite a bit, we are expecting several rounds of company in the coming months. If this crab-stuffed mushroom rice casserole was on the menu every time, I wouldn’t mind one bit. It uses 1 pound of World Port Seafood Snow Crab Claws. The thing I love about these crab claws, besides their tender and sweet taste, is that they are already pre-cracked. It is so easy to pop the meat out of the claws for the casserole. Plus, I should mention that they are pre-cooked, eliminating a step from the recipe entirely. Bonus points for quick and easy clean-up! One of my favorite appetizers at a steak house is the crab-stuffed mushroom. So, I created an entire casserole that tasted like this. The filling is creamy rice mixed with a Cajun-spiced béchamel and a healthy dose of mascarpone cheese. If you can’t find mascarpone, substitute cream cheese and back off on the salt a bit. Next, I stirred in the glorious lumps of crab meat. I layered it in a small 8x8-inch casserole so that each serving would be thick. Before sliding everything into the oven, I topped it with 4 large portobello mushrooms. I rubbed each mushroom with a generous dose of olive oil and fresh thyme. The mushrooms roast in the oven to perfection, and each guests gets a generous portion with a mushroom on top. If you can’t find portobellos, a few handfuls of regular button mushrooms would work equally as well. Crab-stuffed Cajun Rice Casserole 3 cups cooked white rice1 lb. World Port Seafood Snow Crab Claws (defrosted)3 Tbsp. unsalted butter2 stalks celery (diced)1 small onion (diced)2 tsp. Old Bay seasoning3 Tbsp. flour2 cups whole milk1/2 tsp. saltfreshly ground black pepper (to taste)6 oz. mascarpone cheese1/3 cup freshly grated Parmesan cheese4 large portobello mushroom caps (cleaned)2 Tbsp. olive oilsprigs of fresh thyme Preheat the oven to 350, and lightly grease a 8×8-inch square casserole dish.In a large bowl, add the rice.Pull the meat out of the crab claws and add it to the bowl. Stir to combine.In a medium saucepan over medium-high heat, melt the butter.Add the diced celery, onion and Old Bay seasoning.Saute until the vegetables are tender, about 5 minutes.Sprinkle over the flour and cook while stirring for 2 minutes.Slowly stream in the milk.Let the milk come to a simmer to thicken.It will coat the back of a spoon when thickened.Finally, stir in the salt, pepper and mascarpone cheese.Remove from the heat, and stir occasionally until the mascarpone melts completely.Pour the mascarpone sauce over the rice and crab mixture.Stir together, and then pour the mixture into the casserole dish. Sprinkle the Parmesan cheese evenly over the top.Clean the portobello caps by removing the stem and the gills.Rub them with the olive oil, and place on top of the rice in the casserole dish.Top with fresh thyme, and bake for 30 minutes, until bubbling around the edges.Serve hot.

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