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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (260g) Recipe makes 4 servings |
||
| Calories 562 | ||
| Calories from Fat 374 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.6g | 63% | |
| Saturated Fat 24.4g | 122% | |
| Monounsaturated Fat 11.6g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 137mg | 45% | |
| Sodium 1426mg | 59% | |
| Potassium 270mg | 7% | |
| Total Carbohydrate 20.5g | 6% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 4.2g | ||
| Protein 27.8g | 55% | |
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Ingredients
- 16 ounces imitation crabmeat
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 pinch garlic salt
- 1 1/4 cups cheddar cheese
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons mayonnaise
- 1 1/4 teaspoons worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon milk
Directions
1
Mix all of the ingredients together in bowl.2
Spoon into greased casserole dish.3
Save half of cheddar cheese to sprinkle on top.4
Bake at 325°F for 30 minutes.
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Featured Reviews for This Recipe
From: tkcuvelier
On Jan 25, 2009
Wasn't a big fan of this recipe, although it was good. Incredibly rich! Not at all like the Chinese buffet, though. The cheddar inside the casserole was too overwhelming, and the worcestershire gave it an "off" flavor. It wasn't bad over all, but not anything like what I was looking for.
From: Chef #794407
On Mar 18, 2008
I'm sorry, but this was nowhere near like the casserole I've had at several chinese restaurants. This was inedible, the worceshire sauce and cream cheese were so over powering, it was just gross. What a waste of ingredients.
From: mailbelle
On Dec 25, 2007
Tried this because I thought it might be similar to the imitation crabmeat casserole served in my local Chinese restaurant. It wasn't---but was still delicious! Will be making again!
From: *Parsley*
On Jan 26, 2009
I don't recall ever eating something like this at a Chinese buffet, so I can't compare it to that.....but, I did think this was rich and delicious! I did add some finely chopped onion and I think that gave it the flavor it needed. (Scallions would be great, too). The sugar balances out the lemon juice and worcestershire sauce. This makes a great dip for fried or baked wonton skins. Thanx for sharing!
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