Creamy Crab and Rice Casserole |
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Prep Time: 35 Minutes Cook Time: 80 Minutes |
Ready In: 115 Minutes Servings: 16 |
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Ingredients:
1 red bell pepper, cored and chopped |
2 ribs celery, chopped |
1 medium red onion, quartered |
1 tablespoon(s) olive oil |
1 clove(s) garlic, minced |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) ground black pepper |
1/2 cup(s) frozen corn kernels, thawed |
3 cup(s) cooked long-grain rice |
1 pound(s) neufchatel cream cheese, room temperature |
1 cup(s) mayonnaise |
1/2 cup(s) milk |
2 teaspoon(s) old bay seasoning |
2 pound(s) lump crab meat |
1/4 cup(s) chopped fresh chives or scallions |
3 tablespoon(s) butter |
1 1/2 cup(s) panko breadcrumbs |
1/2 teaspoon(s) paprika |
1/4 teaspoon(s) salt |
Directions:
1. Heat the oven to 400 degrees. Coat a 9-by-13-inch baking pan with cooking spray.
2. In a food processor, pulse together the red pepper, celery and red onion until finely chopped.
3. In a large skillet over medium-high heat, heat the olive oil. Add the chopped vegetables, garlic, salt and pepper. Sauté until softened, about 3 to 4 minutes. Stir in the corn and rice, then spoon into the bottom of the prepared baking pan.
4. In a medium bowl, stir together the cream cheese, mayonnaise, milk and Old Bay Seasoning. Gently stir in the crab and chives. Spoon over the rice mixture.
5. For the third layer, return the skillet to the burner over medium heat. Add the butter and melt, then remove the skillet from the heat. Add the panko, paprika and salt, then stir until well mixed. Sprinkle evenly over the top of the crab mixture. Bake for 15 to 20 minutes or until bubbly and golden. Let rest for 5 minutes before serving.
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