Landlocked Lump Crab Casserole; Lent Recipe
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Creamy lump crab casserole is a perfect and flavorful recipe to make Fridays during lent or anytime for that matter. An excellent dish for seafood and crab lovers.
Why is this recipe called Landlocked Lump Crab Casserole?
Well, you see, we live right dab in the middle of the U.S.A, Kansas! Good Ole Kansas! Don’t get me wrong, I love Kansas but I love the East Coast, West Coast, Southern U.S.A. and any coastal areas especially when I can get fresh seafood. Are you a seafood lover and landlocked? If so, I’m sure you will enjoy this recipe.
Since we live in Kansas, and we don’t have access to the ocean or fresh crab meat, I used lump crab meat where I found in my local grocery store meat department. I actually had to buy two containers to make 1 pound of crab meat.
What Type Of Crab To Use or Not Use For This Recipe
If you don’t have access to fresh crab meat or the type found in your local grocery store meat department I suppose you could use the canned version found on the shelf but I most definitely discourage from using imitation crab meat for this recipe.
You could also use claw crab meat, jumbo lump crab, backfin crab meat or you could even use snow crab. I once used part snow crab and part lump crab and it was delicious as well.
Landlocked Lump Crab Casserole Lent Recipe
Ingredients:
- 1 pound lump crab meat
- 3 green onions chopped separating white and green parts
- 1/2 red bell pepper diced (reserve some for garnishing at the end of cooking)
- 1 celery rib diced
- 1 teaspoon freshly cracked pepper
- 1/2 teaspoon Cajun Spice (optional)
- 5 Tablespoons butter (3 Tablespoons for the casserole and 2 Tablespoons for the topping)
- 3 Tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup half and half
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire
- 8 square saltine crackers crushed
Directions:
Preheat oven to 350 degrees Fahrenheit.
In a large pot melt 3 Tablespoons of butter and flour to make a roux over medium heat. Slowly add milk and half and half and whisk until mixture is lump free.
Add white part of chopped green onions, diced bell pepper, celery, Dijon mustard, Worcestershire, pepper, and spices (if using) and cook over low heat for about three minutes.
Remove from heat and gently fold in crab meat taking care not to shred the meat and add half of the parmesan cheese.
Divide mixture evenly between four 12 ounce mini cocottes and top with remaining cheese.
In a small pan or a mini skillet melt 2 Tablespoons butter. Remove from heat and add crushed saltine crackers and combine to coat all parts of cracker crumbs. Spoon mixture, dividing evenly, atop each cocotte filled with crab mixture.
Bake in pre-heated oven for about 30 minutes or until casserole becomes bubbly.
Carefully remove from oven. Garnish with red bell pepper and green onion and enjoy! This recipe doesn’t need to be served with anything else but if you desire you might want to serve with a few slices of crostini’s.
I AM EXCITED YOU ARE VIEWING JETT’S LANDLOCK LUMP CRAB CASSEROLE LENT RECIPE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Other meatless recipes to fix during lent:
- Zucchini Lasagna – you’d never know there was no meat inside.
- Colossal Garlic Shrimp Bake – every shrimp lovers dream!
- Classic Fish and Chips – just like what you’d get off the streets of London.
- Easy Sushi Rolls
- Shrimp Etouffee – New Orleans Style
Landlocked Lump Crab Casserole Lent Recipe
Creamy lump crab casserole is a perfect and flavorful recipe to make Fridays during lent. It's an excellent dish for seafood and crab lovers.
Ingredients
- 1 pound lump crab meat
- 3 green onions chopped separate white and green parts
- 1/2 red bell pepper reserve some for garnishing at the end of cooking
- 1 celery rib diced
- 1 teaspoon freshly cracked pepper
- 1/2 teaspoon Cajun Spice (optional)
- 5 Tablespoons butter (3 Tablespoons for the casserole and 2 Tablespoons for the topping)
- 3 Tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup half and half
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire
- 8 square saltine crackers crushed
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
In a large pot melt 3 Tablespoons of butter and flour to make a roux over medium heat. Slowly add milk and half and half and whisk until mixture is lump free.
Add white part of chopped green onions, diced bell pepper, celery, Dijon mustard, Worcestershire, pepper, and spices (if using) and cook over low heat for about three minutes.
Remove from heat and gently fold in crab meat taking care not to shred the meat and add half of the parmesan cheese.
Divide mixture evenly between four 12 ounce mini cocottes and top with remaining cheese.
-
In a small pan or a mini skillet melt 2 Tablespoons butter. Remove from heat and add crushed saltine crackers and combine to coat all parts of cracker crumbs. Spoon mixture, dividing evenly, atop each cocotte filled with crab mixture.
-
Bake in pre-heated oven for about 30 minutes or until casserole becomes bubbly.
Carefully remove from oven. Garnish with red bell pepper and green onion and enjoy! This recipe doesn’t need to be served with anything else but if you desire you might want to serve with a few slices of crostini’s.
