Ingredients for Sea Shell Crab Casserole
- Medium Pasta Shells
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- Celery Ribs
- 2 tablespoons butter
- Evaporated Milk
- 1/2 cup mayonnaise
- 1 teaspoon salt
- Ground Mustard
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- Sliced Ripe Olives
- Imitation Crabmeat
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How to Make Sea Shell Crab Casserole
- Cook 1 pound of sea shell pasta according to package directions until al dente.
- Meanwhile, in a large skillet, sauté 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, and 1/2 cup chopped celery in 2 tablespoons of butter until softened (about 5-7 minutes).
- In a large bowl, whisk together 1 1/2 cups milk and 1/2 cup mayonnaise until smooth.
- Stir in 1 teaspoon salt, 1 tablespoon Dijon mustard, 1 teaspoon paprika, and 1 tablespoon Worcestershire sauce.
- Drain the cooked pasta thoroughly.
- Add the cooked pasta, 1/2 cup pitted Kalamata olives (halved), 1 1/2 cups lump crab meat, and the sautéed vegetables to the milk mixture.
- Gently stir to combine all ingredients.
- Transfer the mixture to a greased 2-quart shallow baking dish.
- Cover the baking dish with foil and bake at 350°F (175°C) for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
14g
Fat
38g
Carbs
13g
