Creamy Crab & Rice Casserole

By Joan_Z

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

Details

Servings 16
Preparation time 25mins
Cooking time 45mins

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.