RCI-SF.005.0014.001
Crab Orleans Casserole
Makes 6 servings
Prep35 min
Cook15 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- ½ cup
- ½ cup
- ½ cup
- 2 tablespoons
- 1 unit
- ½ cup
- 3 cups
- 1 pound
- hard-cooked eggs2 unitchopped
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- 1 tablespoon
- x 3-ounce can French fried onions (optional)1 unit
- 1 unit
Method
1
Heat butter or margarine in a large skillet over medium heat until melted. Add chopped onion, celery, and green pepper, stirring occasionally until softened, about 5 minutes.
2
Stir in the condensed cream of mushroom soup and chicken broth, blending until smooth. Bring the mixture to a gentle simmer.
3
Add the cooked rice, lump crab meat, and chopped hard-cooked eggs to the skillet, folding gently to combine without breaking up the crab meat.
4
Season the mixture with poultry seasoning, salt, black pepper, and lemon juice, stirring to distribute evenly.
5
Simmer the casserole mixture for 10 minutes, stirring occasionally, until flavors meld and the mixture is heated through.
6
Transfer the mixture to a buttered baking dish. Top with French fried onions if using, spreading evenly over the surface.
7
Bake at 350°F for 10 minutes until the top is golden and the edges are bubbling, or until fried onions are crispy if included.
8
Remove from the oven and let rest for 2 minutes. Serve in bowls with tartar sauce on the side if desired.