- 16
- 25 mins
- 45 mins
Ingredients
- First Layer:
- 1 Red Bell Pepper - cored & chopped
- 2 ribs celery - chopped
- 1 medium red onion - quartered
- 1 Tbsp. Olive Oil
- 1 cove garlic - minced
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 cup frozen corn kernels - thawed
- 3 cups cooked white rice
- Second Layer:
- 1 lb. Neufchatel cream cheese - room temp.
- 1 cup mayonnaise
- 1/2 cup milk
- 2 tsp. Old Bay Seasoning
- 2 lbs. lump crab meat
- 1/4 cup chopped fresh chives or green onions
- Third Layer:
- 3 Tbsp. butter
- 1 1/2 cups panko bread crumbs
- 1/2 tsp. paprika
- 1/4 tsp. salt
Preparation
Step 1
Preheat oven to 400 degrees. Coat 9x13 pan with cooking spray.
In a food processor, pulse together the red pepper, celery and red onion until finely chopped.
First Layer:
In a large skillet over medium-high, heat olive oil. Add chopped vegetables, garlic, salt and pepper. Saute until softened, about 3-4 minutes. Stir in the corn and rice, then spoon into the bottom of the baking pan.
Second Layer:
In a medium bowl, stir together the cream cheese, mayonnaise, milk and Old Bay Seasoning. Gently stir in the crab and chives. Spoon over rice mixture.
Third Layer:
Return skillet to burner over medium heat. Add butter and melt, then remove skillet from heat. Add panko, paprika and salt, then stir until well-mixed. Sprinkle evenly over top of crab mixture.
Bake for 15-20 minutes, or until bubbly and golden. Let rest for 5 minutes before serving.