Imagine a dish that combines the delicate sweetness of succulent crab meat with the crisp, vibrant elegance of fresh asparagus, all nestled under a golden, cheesy breadcrumb blanket. This isn't just another casserole—it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. Whether you're looking to impress dinner guests or treat yourself to a luxurious meal, this Crab and Asparagus Casserole promises to tantalize your taste buds and elevate your home cooking game.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1 bunch asparagus, trimmed
- 1 cup cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
- Prepare the asparagus by trimming the tough ends. You can do this by holding the asparagus spear and bending it gently until it snaps; this will naturally break off the woody part.
- Blanch the asparagus in boiling water for about 2-3 minutes until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and chop the asparagus into 1-inch pieces.
- In a large mixing bowl, combine the crab meat, blanched asparagus, cream of mushroom soup, lemon juice, and half of the shredded cheddar cheese. Mix gently to avoid breaking up the crab meat.
- Season the mixture with salt and pepper to taste. Be cautious with the salt, as the crab meat may already be seasoned.
- Transfer the crab and asparagus mixture into a greased 9x13-inch casserole dish, spreading it out evenly.
- In a separate bowl, combine the breadcrumbs with the remaining shredded cheddar cheese. Mix well to ensure the cheese is evenly distributed throughout the breadcrumbs.
- Sprinkle the breadcrumb and cheese mixture evenly over the top of the casserole. This will create a delicious crunchy topping when baked.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Once cooked, remove the casserole from the oven and allow it to cool for a few minutes before serving. This will help the casserole set and make it easier to serve.
- Serve warm, garnished with fresh herbs if desired, and enjoy your delicious Crab and Asparagus Casserole!
Tips
- Choose Fresh Ingredients: Select high-quality, fresh crab meat and crisp asparagus for the best flavor and texture.
- Blanching Technique: When blanching asparagus, watch the color carefully. The goal is bright green, not overcooked and mushy.
- Crab Meat Handling: Mix the crab gently to preserve its delicate texture. Lump crab meat works best for this recipe.
- Seasoning Balance: Go easy on added salt, as crab meat and cream of mushroom soup already contain sodium.
- Breadcrumb Topping Trick: For extra crunch, consider mixing in some panko breadcrumbs with the regular breadcrumbs.
- Make-Ahead Option: You can prepare the casserole in advance and refrigerate, adding the breadcrumb topping just before baking.
- Serving Suggestion: Let the casserole rest for 5-10 minutes after baking to help it set and make serving easier.
Nutrition Facts
Calories: 315kcal
Carbohydrates: 16g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
