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Easy Crab Rangoon Casserole Recipe

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★★★★★

4.6 from 141 reviews

This Easy Crab Rangoon Casserole is a creamy, comforting dish combining tender egg noodles, a flavorful crab and cream cheese filling, and a rich homemade sauce. Topped with a crispy parmesan and panko breadcrumb crust, it’s a delightful twist on the classic appetizer, baked to perfection and broiled for a golden finish. Perfect for gatherings or a cozy family dinner.

Ingredients

Scale

Filling Ingredients

  • 16 ounces cream cheese, softened
  • 30 ounces imitation crab (or real crab)
  • 1/4 cup chopped green onion
  • 2 teaspoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 16 ounces egg noodles or penne pasta, cooked according to package directions

Sauce Ingredients

  • 4 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • Salt and pepper to taste

Topping Ingredients

  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons butter, softened

Instructions

  1. Cook Noodles: Prepare the egg noodles or penne pasta according to the package directions until al dente. Drain and set aside.
  2. Make Filling: In a large bowl, combine the softened cream cheese, chopped imitation crab, green onions, Worcestershire sauce, minced garlic, and salt. Mix thoroughly until evenly incorporated.
  3. Prepare the Sauce: In a medium saucepan, melt 4 tablespoons of butter over low heat. Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux. Gradually pour in the milk while continuously stirring to prevent lumps. Cook until the sauce thickens to a creamy consistency. Season with salt and pepper to taste.
  4. Assemble First Layer: Spread half of the cooked noodles in a 9×13-inch baking pan. Evenly spread half of the crab and cream cheese mixture over the noodles, then pour half of the prepared sauce on top.
  5. Assemble Second Layer: Add the remaining noodles as another layer, followed by the rest of the cream cheese mixture, and pour the remaining sauce evenly over it.
  6. Bake Covered: Cover the baking pan with foil and bake in a preheated 350°F (175°C) oven for 30 minutes, allowing the flavors to meld and the casserole to heat through.
  7. Prepare the Topping: While the casserole bakes, combine the shredded Parmesan cheese, panko breadcrumbs, and softened butter in a small bowl until the mixture is crumbly but holds together when pressed.
  8. Add Topping and Broil: Remove the foil from the casserole and sprinkle the topping evenly over the surface. Set the oven to broil and place the casserole under the broiler for 2-3 minutes, or until the topping is golden brown and crispy. Watch carefully to avoid burning.
  9. Serve: Remove from oven and let cool slightly before serving warm. Enjoy your easy and creamy Crab Rangoon Casserole!

Notes

  • You can substitute real crab meat for imitation crab for a more authentic flavor.
  • Adjust salt and pepper according to your taste preferences.
  • Watch the casserole carefully while broiling to prevent burning the topping.
  • Use gluten-free pasta and gluten-free panko breadcrumbs if you require a gluten-free version.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: Crab Rangoon, casserole, creamy crab dish, baked crab recipe, seafood casserole, imitation crab recipe

Find it online: https://lucabites.com/easy-crab-rangoon-casserole-recipe/