Skip to Content

Crab-Rice Delight

Do you need a special occasion dish that will feed a crowd? Or want to make a dish for your family that seems extra fancy? Then try this Crab-Rice Casserole!






Cook Time

1 hour

Product used:

Long-Grain White




1 recipe homemade cream of mushroom soup, recipe follows
1 1/2 Tablespoons kosher salt, divided use
1 pound asparagus spears
2 Tablespoons olive oil
3 Tablespoons unsalted butter, divided use
1 medium onion, chopped
3 stalks celery, thinly sliced
1 cup chopped red bell pepper
2 cloves garlic, minced
1 1/2 Tablespoons Creole seasoning
1 pound fresh lump crab meat, cooked
2 cups prepared Riceland Extra Long Grain Rice
1/2 cup strained plain Greek nonfat yogurt
1 teaspoon. lemon juice
freshly cracked black pepper
1 cup shaved Parmesan cheese, divided use
1 cup Panko


  1. Prepare homemade cream of mushroom soup; set aside.
  2. Preheat oven to 350 degrees.
  3. Fill a large saucepan with water and 1 Tablespoons kosher salt.
  4. Trim asparagus and slice into 1 1/2 - 2-inch pieces. Add asparagus to boiling salted water and blanch 3-4 minutes until slightly tender.
  5. Remove asparagus, drain and plunge into ice water to stop the cooking; drain. Add asparagus princes to a  2-quart casserole, in a single layer; set aside.
  6. In a large skillet, heat 2 Tablespoons olive oil and 1 Tablespoon butter over medium-high heat. Add in chopped onion, celery and red bell pepper. Saute until tender, about 5-8 minutes. Add in minced garlic and saute 1 - 2 minutes. Sprinkle Creole seasoning over vegetables and stir well.
  7. Flake lump crab meat over asparagus.
  8. Combine rice, Greek yogurt, homemade cream of mushroom soup, lemon juice 1/2 Tablespoon kosher salt (adjust to taste) and 1-2 teaspoons freshly cracked black pepper. Stir in 3/4 cup shaved Parmesan.
  9. Pour rice mixture over crab and asparagus. Top with remaining shaved Parmesan.
  10. Melt remaining unsalted butter and mix with panko. Sprinkle over top of casserole.
  11. Bake at 350 degrees until heated through, about 25-30 minutes. Broil until panko is lightly browned.

Notes: This makes a large casserole. Make it in individual ramekins for a nice presentation. Extras may be frozen up to 2 months. Green beans may be substituted for the asparagus.


(Equals 1 10.5 ounce can cream of mushroom soup)


  • 3 Tablespoons unsalted butter
  • 1/4 cup minced shallot
  • 1 cup minced baby portobello mushrooms
  • 2-1/2 tablespoons Wonder
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly cracked black pepper


  1. In a 10 inch skillet melt the three tablespoons of butter over medium heat.
  2. Once melted add in the minced shallot, stir to coat in the butter and saute until just about soft {3-5 minutes}
  3. Add in the minced mushrooms, stir and cook for 2-3 minutes.
  4. Sprinkle with the 2-1/2 tablespoons Wondra; cook for 1-2 minutes.
  5. Whisk in cream and broth until smooth.
  6. Bring to a simmer and cook until it has thickened, about 5-8 minutes.
  7. Use as a substitute in any recipe calling for canned cream of mushroom soup.
  8. Store in an air-tight container in the refrigerator for 3-4 days or freeze. Thaw before using.