How would you "casserole" crab cakes?
I was going to make a crabmeat casserole that involved butter and sherry thickened with flour and a topping of bread crumbs and cheese. Lovely but a bit rich. But one of my guests is bringing something buttery, so I decided to do crab cakes instead. I'm halfway through mixing up the usual recipe involving an egg and some mayo to bind the crab meat, plus some panko and seasonings, and all of a sudden I'm thinking--I could just throw this in a casserole, put the panko on top, and bake it. Voila--more time to spend with my guests instead of cooking crab cakes at the last minute. Can anyone see a downside to this idea? Any alterations you'd make?
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8 Comments
I love the idea of adding artichokes and will see if I can find them. A bit of parm or cheddar in the topping will happen.
But if you look at similar recipe (see link) the recommendation is 20-25 min at 350F.
So you are right to worry that the 40-50 minutes is too long...
http://www.foodnetwork.com/recipes/paula-deen/the-best-crab-casserole-recipe-1916828