Crab Chantilly

Name: Crab Chantilly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. imitation crab; 4 chopped green onions; 2 Tbsp. butter; 2 Tbsp. flour; 1/4 tsp. cayenne pepper; 2 c. milk; 1/4 c. Ranch dressing; 1 lb. fresh asparagus or canned; 2 Tbsp. Parmesan cheese; 2 Tbsp. catsup

Eats Now Editorial Team · Seafood

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Crab Chantilly – a delicious recipe with imitation crab, green onions, butter, flour, cayenne pepper, milk. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. imitation crab
4 chopped green onions
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. cayenne pepper
2 c. milk
1/4 c. Ranch dressing
1 lb. fresh asparagus or canned
2 Tbsp. Parmesan cheese
2 Tbsp. catsup

1
Cook green onions in butter until tender.
2
Stir in flour and cayenne pepper.
3
Add milk.
4
Stir until thickened.
5
Remove from heat.
6
Stir in Ranch dressing, catsup and crab.
7
Heat, but do not cook.
8
Spoon warm crab over cooked asparagus.
9
Sprinkle with Parmesan.
10
Broil 3 to 4 minutes (until lightly browned).
11
Serve over toast.
12
(An attractive and easy dish for company.)

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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 10 ingredients. The key ingredients include: 1 lb. imitation crab, 4 chopped green onions, 2 Tbsp. butter, 2 Tbsp. flour, and more.

Yes, Crab Chantilly 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
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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