How To make Art's Mock Crabmeat Casserole

Chinese Buffet Creamy Cheesy Imitation Crab Casserole - CINDY K. STUDIO

I've eaten this at Chinese Buffets but, this is the first time I made it myself. Mmmm it sure turned out delicious!

Chinese Buffet Creamy Cheesy Crab Casserole
Preheat oven 350

16 oz. (2 cups) Imitation Crab Meat
4 oz. (1/2 cup) softened Cream Cheese
1/2 cup Sour Cream
1 cup shredded cheddar cheese (reserve 1/2 cup for the topping)
1 cup shredded Mozzarella cheese
2 TBSP Splenda (or Granulated sugar substitute of your choice)
2 TBSP Mayonnaise
1 tsp. Old Bay Seasoning (Optional)
1/2 medium onion - chopped
1 TBSP Chives or (Green Onion - chopped)
Salt and pepper to taste - I used about 1/4 tsp. of each
The juice of 1/2 Lemon

Mix everything in a bowl. Scoop it into a casserole dish, top with remaining 1/2 cup shredded cheddar cheese.
Bake at 350 for 30 minutes or until golden brown.

Shrimp Stuffed Crab Cakes Recipe

Tammy's Shrimp Stuffed Crab Cakes Recipe!! There’s nothing better than a good ole fashion crab cake recipe. But I just had to reinvent the wheel. By adding mouthwatering perfectly seasoned shrimp to the mix. And creating what I call shrimp stuffed crab cakes. This recipe is phenomenal in every aspect.

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Recipe:
Shrimp Stuffed Crab Cake Recipe:

Shrimp and Crab Casserole from Canned Seafood - Blast from the Past

In today's episode of Blast from the Past, Paula makes a shrimp and crab casserole using canned seafood.
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Ingredients
1 Bell Pepper Chopped
1 Onion Chopped
Celery Chopped
Mayonaise
Worcestershire Sauce
Salt
Pepper
1 can Shrimp
1 can crab
Melted Butter
Saltine Cracker Crumbs

Recipe
1. Combine Bell Pepper, Onion and Celery in one bowl.
Add Mayo, Worcestershire Sauce, and salt and pepper to taste

2. Fold in Shrimp and crab

3. Pour melted butter over saltine cracker crumbs

4. Pour salad mixture into pie plate and top with buttered cracker crumbs.

5. Put in Oven for 35 minutes or until the salad is bubbly.

6. Serve and Enjoy!

The 3rd best way to eat a sushi bake

30 MINUTE SUSHI BAKE⤵️
Makes 3-5 serving

1/2 lb salmon, seasoned to preference
1/2 lb imitation crab, shredded & cut into smaller pieces
3 oz cream cheese
1/4 cup Japanese mayo
1 TBSP sriracha
2-3 cups cooked rice
2 TBSP rice vinegar
Furikake / shredded seaweed

1. Season salmon to preference. I seasoned mine with garlic powder, salt & black pepper. And then airfry at 400 for 9 mins. If your salmon is thicker, you may have to cook more

2. Then shred salmon and add it into your shredded imitation crab.

3. Then add the rest of your ingredients: cream cheese, Japanese Mayo & sriracha. Combine well and set aside.

4. Combine 2-3 cups of cooked rice with 2 TBSP rice vinegar. Mix well. Then pour rice into an oven safe dish and flatten it/ create an flat - equal surface.

5. Top the rice off with shredded seaweed or furikake. I used 3 seaweed sheets

6. Then top your rice + seaweed off with your salmon mixture and spread it evenly

7. Bake at 380 for 10 mins (broil for 2-3 mins optional)

8. I served my sushi bake wrapped in seaweed. I also like to at cucumbers and/ or avocados into the wrap but I didn’t have any☹️ Bon Appétittites

Crab Casserole with 2 Chefs + A Pan

Chefs Darrell and Sheen show foodies how to make crab casserole. For this recipe email 2chefsandapan@gmail.com. To opt into the newsletter, click this link:

Easy Imitation Crab Cakes - Gregcipes

Crab cakes are a popular food in the US, especially on the east coast. They are traditionally made with meat from the blue crab, which is found in the Chesapeake Bay. These cakes are simple and delicious, but crab meat isn't exactly simple to come by. Today I'll show you how to make this east coast favorite with something a little more accessible: surimi imitation crab.

Makes 7-8 crab cakes

Ingredients:
1 lb surimi imitation crab (this is what I used, but if you can get real crab meat use 1 lb jumbo lump crab meat)
20 saltine crackers in crumb form
1/2 cup mayonnaise
1 tbs dijon mustard
1 tbs worcestershire sauce
1/2 tsp hot sauce (you can use more if you want)
1/2 tsp white wine vinegar (you can use more or less if you want, but only really necessary if using imitation crab)
1 egg

Directions:
In a large bowl, pick through the meat to to create large flakes. Add saltine cracker crumbs to the meat. In a separate bowl, combine the mayonnaise, mustard, worcestershire sauce, hot sauce, vinegar, and egg and whisk together. combine the contents of both bowls and mix thoroughly. Pack meat into patties about 1-1 1/2 inches thick or to your liking. pack tight enough for it to hold together but be careful not to pack too tightly or the cake will be too dense. Heat oil in a pan (~1/8 inch deep oil) over medium-high. Place cakes in the hot oil, be careful not to overcrowd the pan, the cakes should not be touching. after ~3 1/2 minutes (depending on the thickness of your cakes) if the bottom has become crispy and golden brown, flip the cakes by carefully sliding your spatula under the cake while supporting it by placing your hand on top. Carefully flip the cake, guiding it with the the hand you placed on top. After another 3 minutes, if the bottom is crispy and golden brown, the cakes are done. Remove and garnish with parsley, lemon, or whatever you want. Enjoy!

Music: bensound.com