Chinese Buffet Crab Casserole
Chinese buffet crab casserole: imitation crab, celery and green onions in cream cheese, sour cream and mayonnaise, topped with mozzarella and colby jack and baked until bubbly. Serves 4.
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Ingredients
- 8 ounces imitation crab meat flake or chunk style
- 1/2 cup mozzarella cheese shredded, divided
- 1/2 cup colby jack cheese shredded, divided; cheddar also works
- 1/2 cup celery diced (2 small stalks)
- 1/4 cup green onions thinly sliced; white ends go in the filling, green ends on top
- 1/4 cup sour cream
- 2 ounces cream cheese softened; 1/4 of a package
- 2 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic salt garlic powder or onion powder also work
Instructions
- Heat the oven to 325°F and grease an 8x8-inch baking dish or a round casserole dish.
- In a large mixing bowl, combine the imitation crab, half of the mozzarella, half of the colby jack, the celery, sour cream, the white ends of the green onions, cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic salt. Stir well with a spatula until everything is combined.
- Spoon the mixture into the greased dish and top with the remaining mozzarella and colby jack.
- Bake for 20 minutes, until the cheese is golden brown, the casserole is bubbly and the center reaches 165°F on a food thermometer.
- Sprinkle with the green ends of the green onions and serve.
Notes
Serve over rice or noodles, or as a dip with pita chips. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; not a good fit for freezing. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 12.8gProtein: 12.6gFat: 20.8gSodium: 780mgFiber: 0.7gSugar: 5.5g