Crabby Broccoli Casserole – a delicious recipe with cream of celery soup, milk, salt, curry powder, broccoli, imitation crabmeat. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 350; butter a 13x9 cake pan; set aside.
2
In a small bowl, blend soup and milk; add seasonings; set aside.
3
Peel the broccoli stems, cut into 3-4 inch spears; spread broccoli in prepared baking pan, stems and all.
4
Cut crab pieces into bite-size chunks; spread HALF over the broccoli; sprinkle with HALF of the bread crumbs; pour HALF of the soup-milk over this; sprinkle HALF the cheese over the milk; repeat with remaining crab, crumbs, soup-milk and cheese.
5
Bake for 45 minutes.
6
SUBSTITUTE two or three 10 oz. pkgs of frozen (thawed) broccoli for the fresh.
7
*** NOTE *** Cut 4-5 slices of bread into cubes, toast in the oven while it is preheating, coarsely crush them.
8
VARIATION: Try SWISS or Monterey Jack cheese instead of Cheddar---yummy!
9
OPTION #2: Substitute SHRIMP for the crab, to get a whole 'nother thing! Delish!
845
kcal
Calories
44
g
Fat
66
g
Carbs
45
g
Protein
FatCarbsProtein
* 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 8 ingredients. The key ingredients include: 2 (10 ounce) cans cream of celery soup or (10 ounce) cans cream of mushroom soup, 1 1/2 cups milk (swished in the soup can), salt & pepper, 1 teaspoon curry powder (or more), and more.
Yes, Crabby Broccoli 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.
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