Creamy Crab & Pasta Bake
Indulge in this delectable Creamy Crab & Pasta Bake, a perfect tribute to the flavors of the sea! This comforting casserole features tender medium pasta shells mixed with succulent flaked imitation crabmeat, vibrant vegetables, and a rich, creamy sauce made from evaporated milk and mayonnaise. Simple yet satisfying, this dish is baked to perfection, creating a warm, cheesy topping that will have everyone coming back for seconds. Ideal for family gatherings or potlucks, this recipe is sure to impress your guests while being easy enough for a weeknight dinner. Enjoy the delightful taste of crab without the fuss!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
medium pasta shells
1.5 cups (cooked according to package directions)
large onion
1 (chopped)
medium green pepper
1 (chopped)
celery ribs
3 (chopped)
butter
3 tablespoons (melted)
evaporated milk
1 (12 ounce) can (none)
mayonnaise
1/2 cup (none (full-fat recommended))
salt
1 teaspoon (none)
ground mustard
1 teaspoon (none)
paprika
1 teaspoon (none)
Worcestershire sauce
1 teaspoon (none)
sliced ripe olives
1 (2 1/4 ounce) can (drained)
imitation crabmeat
2 (8 ounce) packages (flaked)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large pot, bring salted water to a boil and cook the medium pasta shells according to the package directions until al dente. Once cooked, drain the pasta and set aside.
3
While the pasta is cooking, heat a large skillet over medium heat and melt the butter. Add the chopped onion, green pepper, and celery. Sauté the vegetables for about 5-7 minutes or until they are tender and aromatic.
4
In a large mixing bowl, combine the evaporated milk and mayonnaise, whisking until smoothly blended.
5
Stir in the salt, ground mustard, paprika, and Worcestershire sauce into the milk mixture, ensuring all ingredients are well incorporated.
6
Add the drained pasta, sliced olives, flaked imitation crabmeat, and the sautéed vegetables to the milk mixture. Gently fold everything together until well combined.
7
Grease a shallow 2-quart baking dish and transfer the pasta mixture into it, spreading it evenly.
8
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
9
After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the casserole is bubbling and heated through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Crab & Pasta Bake?
It is a comforting seafood casserole featuring medium pasta shells, imitation crabmeat, and vegetables in a creamy evaporated milk and mayonnaise sauce.
What type of pasta should I use for this recipe?
The recipe calls for 1.5 cups of medium pasta shells.
What kind of crabmeat is used in this bake?
This recipe uses two 8-ounce packages of flaked imitation crabmeat.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before baking.
How long does the Creamy Crab & Pasta Bake take to cook?
The dish bakes for a total of 30 to 35 minutes: 25 minutes covered and an additional 5 to 10 minutes uncovered.
What vegetables are included in this pasta bake?
The recipe includes one large chopped onion, one medium chopped green pepper, and three chopped celery ribs.
How do I prepare the vegetables?
Sauté the chopped onion, green pepper, and celery in 3 tablespoons of melted butter for 5 to 7 minutes until tender.
What is the base of the creamy sauce?
The sauce is made by whisking together a 12-ounce can of evaporated milk and 1/2 cup of mayonnaise.
Should the pasta be fully cooked before baking?
The pasta should be cooked according to package directions until it is al dente, then drained before being added to the mixture.
What seasonings are used in this recipe?
The dish is seasoned with salt, ground mustard, paprika, and Worcestershire sauce.
What type of mayonnaise is recommended?
Full-fat mayonnaise is recommended for the best creamy results.
Do I need to add olives to this dish?
Yes, the recipe includes one 2.25-ounce can of drained, sliced ripe olives.
What size baking dish is required?
You will need a shallow 2-quart baking dish.
Should I grease the baking dish?
Yes, the instructions state to grease the 2-quart baking dish before adding the pasta mixture.
Why is the dish covered with foil during the first part of baking?
Covering the dish with foil helps keep the moisture in and prevents the top from drying out or browning too quickly while heating through.
Is this recipe good for potlucks?
Yes, its easy preparation and comforting flavors make it ideal for family gatherings or potlucks.
How much butter is needed for sautéing?
The recipe uses 3 tablespoons of butter to sauté the vegetables.
How much Worcestershire sauce should I add?
Add 1 teaspoon of Worcestershire sauce to the milk mixture.
What should I look for to know the dish is done?
The casserole is finished when it is bubbling and heated through after the final 5 to 10 minutes of uncovered baking.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of salt.
Can I use real crab instead of imitation?
While the recipe specifies imitation crabmeat for ease, you can substitute it with real flaked crabmeat if preferred.
What flavor does ground mustard provide?
Ground mustard adds a subtle tang and depth that complements the seafood and creamy sauce.
Should the imitation crabmeat be prepared in a certain way?
The crabmeat should be flaked before being added to the pasta mixture.
How many servings does this recipe provide?
While specific servings aren't listed, a 2-quart baking dish typically serves 4 to 6 people.
What kind of green pepper is used?
The recipe calls for a medium green bell pepper.
Can I use a different pasta shape?
Yes, though shells are recommended for holding the creamy sauce, other medium-sized pasta shapes like rotini or penne could work.
Is the evaporated milk sweetened?
No, you must use unsweetened evaporated milk, not sweetened condensed milk.
What is the total amount of crabmeat used?
The recipe uses 16 ounces total (two 8-ounce packages).
Does the dish have a spicy kick?
No, it is a mild dish, using paprika and ground mustard for savory flavor rather than heat.
Can I prepare the sauce and vegetables ahead of time?
Yes, you can sauté the vegetables and whisk the sauce ingredients together in advance to save time on the day of serving.