Cheesy Crab Rangoon Casserole

This hearty Crab Rangoon Casserole transforms the beloved Chinese appetizer into a comforting main dish that serves a crowd. The creamy layers of crab mixture and tender noodles create a casserole that captures all the flavors you love about crab rangoon without the hassle of stuffing and frying individual wrappers.

I first created this recipe when hosting a large family gathering where I needed something impressive yet manageable. The empty dish at the end of the night and multiple recipe requests confirmed this would become a regular in my dinner rotation.

Ingredients

• Cream cheese serves as the creamy base that gives this dish its authentic crab rangoon flavor. Choose full fat for the richest taste.
• Imitation crab meat works perfectly in this recipe and keeps the cost reasonable. The real thing elevates it for special occasions.
• Green onions add a mild flavor and pop of color. Use the white and light green parts for the best flavor balance.
• Worcestershire sauce provides depth and umami that enhances the seafood flavor throughout the casserole.
• Garlic brings essential aromatic flavor. Fresh minced cloves make a noticeable difference in the final dish.
• Egg noodles or penne pasta create the hearty base. Either works well but egg noodles provide a more delicate texture.
• Butter forms the foundation of the béchamel sauce. Use unsalted so you can control the seasoning.
• Flour thickens the sauce perfectly without lumps when added to melted butter.
• Milk creates the silky sauce that binds everything together. Whole milk produces the richest result.
• Parmesan cheese adds a savory note to the crunchy topping. Freshly grated melts more evenly than pre packaged.
• Panko breadcrumbs create that signature crunchy topping reminiscent of fried wonton wrappers.

Step-by-Step Instructions

Prepare the pasta

Cook the egg noodles or penne according to package directions until just al dente. The pasta will continue cooking in the oven so slightly undercooking prevents mushiness in the final dish.

Create the crab filling

Combine softened cream cheese with imitation crab meat chopping the crab into bite sized pieces first. Mix in chopped green onions Worcestershire sauce minced garlic and salt until thoroughly incorporated. The mixture should be spreadable but still have texture from the crab pieces.

Make the béchamel sauce

Melt butter in a medium saucepan over low heat ensuring it doesn't brown. Add flour and cook for 1 to 2 minutes while stirring constantly to eliminate any raw flour taste. Gradually whisk in milk continuing to stir to prevent lumps. Maintain gentle heat and keep stirring until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste.

Layer the casserole

Spread half the cooked noodles in an even layer in a 9x13 baking dish. Top with half the crab mixture spreading it as evenly as possible. Pour half the béchamel sauce over this layer. Repeat with remaining noodles crab mixture and sauce creating distinct layers that will blend beautifully while baking.

Bake and finish

Cover the casserole with foil and bake at 350°F for 30 minutes until hot and bubbly throughout. While it bakes prepare the topping by mixing Parmesan cheese panko breadcrumbs and softened butter with your fingertips until crumbly. After removing the foil sprinkle this mixture evenly over the casserole and broil for 2 to 3 minutes watching carefully until golden brown and crisp.

Bookmark

The béchamel sauce is what elevates this from a simple pasta bake to something special. I discovered this when trying to recreate the creamy filling of traditional crab rangoon. My daughter who typically avoids seafood dishes asks for seconds every time I make this casserole thanks to how the cream cheese mellows the crab flavor.

Flavor Variations

This casserole welcomes creative additions to customize to your taste preferences. Try mixing in 1 cup of shredded mozzarella for extra cheesiness or add 1 tablespoon of sriracha for a spicy kick. For an elevated version fold in 1/4 cup fresh chopped herbs like parsley and dill or add 1 tablespoon of fresh lemon zest to brighten the flavors. These small changes can transform the dish while maintaining its crab rangoon essence.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The casserole reheats beautifully in the microwave but for best results use the oven at 350°F for about 15 minutes to maintain the crispy topping. If freezing prepare the casserole through assembly but do not bake. Cover tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking adding an extra 10 minutes to the baking time.

Serving Suggestions

Serve this casserole alongside a simple green salad dressed with rice vinegar and sesame oil to complement the Asian inspired flavors. Sweet chili sauce makes an excellent drizzle for those who enjoy the sweet and spicy dipping sauce often served with traditional crab rangoon. For a complete themed meal pair with egg drop soup as a starter and fortune cookies for dessert. This dish stands beautifully as the centerpiece of a casual dinner party or family gathering.

Recipe Q&A

→ Can I use real crab meat instead of imitation crab?

Yes, you can absolutely substitute real crab meat for imitation crab. The recipe notes this option, and it will provide a more authentic flavor and texture, though it will increase the cost of the dish.

→ What can I serve with this casserole?

This casserole pairs wonderfully with a simple green salad, steamed vegetables like broccoli or asparagus, or even some sweet and sour sauce on the side as a nod to its Asian-inspired origins.

→ Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to the baking step and refrigerate for up to 24 hours. When ready to serve, add about 10-15 minutes to the baking time if cooking from cold, then add the topping and broil as directed.

→ Can I freeze this casserole?

You can freeze the assembled casserole before baking. Cover tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, adding 15-20 minutes to the bake time. Add the topping just before broiling.

→ What pasta shapes work best for this casserole?

The recipe specifies egg noodles or penne pasta, but other medium-sized pasta shapes like rotini, farfalle (bow tie), or fusilli would also work well as they hold the creamy sauce nicely.

→ How do I know when the casserole is done?

The casserole is done when it's heated through and bubbling around the edges, typically after 30 minutes of covered baking. The topping should be golden brown after the brief broiling period.