30 mins
15 mins
Serves 8

Cheesy Crab Dip Pasta Bake with Cracker Crunch Topping


Turn a crowd-pleasing crab dip into a weeknight comforting pasta dish your whole gang will devour.
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Ingredients

  • 3 cups (750 mL) Italpasta Artisan Gemelli
  • 2 tsp (10 mL) cornstarch
  • 1/2 tsp (2 mL) each of salt, ground nutmeg and onion powder
  • 2 cups (500 mL) milk
  • 1 tbsp (15 mL) butter
  • 1 onion, chopped
  • 4 oz (120 g) brick style cream cheese, softened
  • 1 cup (250 mL) grated aged cheddar
  • 1/2 cup (125 mL) each of chopped green onion and chopped fresh parsley
  • 1/2 cup (125 mL) prepared mayonnaise
  • 1 tbsp (15 mL) Worcestershire sauce
  • 2 tsp (10 mL) hot sauce , (heat level of choice)
  • 1 tsp (5 mL) lemon zest
  • 1 tbsp (15 mL) lemon juice
  • 3 cans (170 g each) crab meat, drained
  • 2 cloves garlic, minced

Topping

  • 1.5 cups (375 mL) roughly crushed crackers
  • 1/2 cup (125 mL) grated aged cheddar cheese
  • 1/2 cup (125 mL) chopped fresh dill
  • 1/4 cup (60 mL) melted butter
  • 1 tsp (5 mL) paprika

Instructions

  • Preheat the oven to 400 F (200 C).
  • Cook pasta according to package directions. Drain well. Keep pasta in the colander and toss with a small splash of vegetable oil (about 1 tsp (5 mL)). Set aside.
  • Whisk together cornstarch, salt, nutmeg, onion powder and milk. Set aside.
  • Over medium heat, heat butter in the same pot you cooked the pasta in. Cook onion until lightly brown, about 2 to 3 minutes.
  • Re-stir the milk mixture well (as cornstarch will have set at bottom) and add to the pot. Cook, while stirring occasionally, until the sauce thickens slightly, about 5 minutes.
  • Remove from heat and stir in cream cheese until it has mostly melted through sauce. Stir in reserved pasta and remaining ingredients until well combined.
  • Place mixture into a well-greased 9 X 13-inch casserole dish.
  •  Mix all topping ingredients and sprinkle evenly over pasta.
  • Bake for about 15 minutes, or until the top is golden and the edges are bubbling.
  • Remove from the oven and let stand for about 5 minutes before serving.
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Tips

  • Add ½ cup (125 mL) roughly chopped pickled jalapeños to the cracker topping mixture before baking.
  • Use 2 cups (500 mL) chopped poached shrimp instead of canned crab meat.

Nutritional Analysis

Calories: 577kcalCarbohydrates: 40gProtein: 23.6gFat: 38.8gSaturated Fat: 14.7gCholesterol: 136mgSodium: 1076mgPotassium: 322mgFiber: 1.7gSugar: 7g