Crab And Artichoke Casserole

Name: Crab And Artichoke Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. crab-claw meat; 5 Tbsp. butter and flour; 1 tsp. salt; pinch of pepper; 1 c. grated sharp Cheddar cheese; 1 tsp. paprika; 2 tsp. instant minced onion; 3 2/4 c. milk; 1 1/2 c. macaroni shells, uncooked; 2 pkg. frozen artichoke hearts; 2 Tbsp. sherry

Eats Now Editorial Team · 499 kcal · Seafood

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Crab And Artichoke Casserole – a delicious recipe with crab-claw meat, butter, salt, pepper, Cheddar cheese, paprika. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. crab-claw meat
5 Tbsp. butter and flour
1 tsp. salt
pinch of pepper
1 c. grated sharp Cheddar cheese
1 tsp. paprika
2 tsp. instant minced onion
3 2/4 c. milk
1 1/2 c. macaroni shells, uncooked
2 pkg. frozen artichoke hearts
2 Tbsp. sherry

1
Melt butter, remove from heat, stir in flour, salt, pepper, paprika and onion.
2
Stir in milk and bring to a boil.
3
Simmer gently 5 minutes, stirring constantly.
4
Meanwhile, cook macaroni shells and artichoke hearts as directed on packages.
5
Drain both well.
6
Combine crab, shells, hearts, sauce and sherry.
7
Sprinkle with cheese.
8
Bake at 350u00b0 for 20 minutes.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. crab-claw meat, 5 Tbsp. butter and flour, 1 tsp. salt, pinch of pepper, and more.

Yes, Crab And Artichoke Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
499 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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