Description
A creamy and flavorful baked crab and rice casserole, perfect for a comforting meal.
Ingredients
Scale
- 3 cups cooked white rice (long-grain or jasmine, cooled to room temperature)
- 1 pound lump crab meat (picked over for shells)
- 1 cup frozen peas (thawed)
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 1 can condensed cream of mushroom soup ((10.5 ounces))
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon Old Bay seasoning
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for a slight kick)
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 green onions (thinly sliced (for garnish))
- ¼ cup breadcrumbs (optional, for extra crunch)
Instructions
- Preheat oven to 350°F. Melt butter in a skillet, cook diced onion until soft, add garlic and cook until fragrant.
- In a large bowl, combine rice, peas, and onion mixture. Fold in soup, mayo, sour cream, and seasonings.
- Gently fold in the lump crab meat, taking care not to break the lumps.
- Transfer to a greased 9×13 dish. Top with cheddar, Parmesan, and optional breadcrumbs.
- Bake uncovered for 25-30 minutes until bubbly and cheese is melted. Internal temp should reach 165°F.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 80
Keywords: Refrigerate leftovers in an airtight container for up to 3 days. Freeze unbaked casserole for up to 2 months. Reheat in oven at 350°F covered with foil.