Crab and Brie Casserole with Wild Mushroom Crumb Topping

Name: Crab and Brie Casserole with Wild Mushroom Crumb Topping
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams brie, rind removed; 28 grams package dried shiitake mushrooms; 237 milliliters dry white wine; 454 grams dried egg noodles; 3 cloves garlic, minced; 8 servings Kosher salt; 454 grams lump crabmeat; 2 Tbsps dried oregano; 118 milliliters panko bread crumbs; 237 milliliters seafood stock; 2 shallots, minced; 2 Tbsps unsalted butter

Crab and Brie Casserole with Wild Mushroom Crumb Topping is a pescatarian main course. One serving contains 474 calories, 26g of protein, and 17g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your Autumn event. A mixture of lump crabmeat, butter, seafood stock, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the egg noodles to the pot and cook until just tender, but not too soft.

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Egg Noodles

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Pot

Drain and set aside.

In a large, deep skillet with high sides, melt the butter over medium heat.

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Butter

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Frying Pan

Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes.

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Shallot

Butter

Add the garlic and oregano and cook for 2 minutes.

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Oregano

Garlic

Pour in the white wine, stir, and let the mixture come to a simmer. Cook until the wine is reduced by half.

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White Wine

Wine

Add the seafood stock.

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Seafood Stock

Cut the brie into bite-size chunks and add it to the pan. Stir until the brie is melted.

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Brie

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Frying Pan

Remove the skillet from the heat.

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Frying Pan

Stir in the egg noodles then gently stir in the crab. Set aside. Cover and keep warm.

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Egg Noodles

Crab

Preheat the oven to 350 degrees F.

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Oven

In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground.

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Shiitake Mushrooms

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Food Processor

Place the mushrooms in a bowl and combine with the panko bread crumbs. Melt the butter and pour into the breadcrumb-mushroom mixture. Stir to coat the crumbs with butter.

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Panko

Breadcrumbs

Mushrooms

Butter

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Bowl

Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top.

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Breadcrumbs

Pasta

Crab

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Casserole Dish

Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes.

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Oven

Serve the casserole hot.

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Ingredients

Servings:

227grams

brie, rind removed 28grams

package dried shiitake mushrooms 237milliliters

dry white wine 454grams

dried egg noodles 3cloves

garlic, minced 8servings

Kosher salt 454grams

lump crabmeat 2Tbsps

dried oregano 118milliliters

panko bread crumbs 237milliliters

seafood stock 2

shallots, minced 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.