Main Dish

Creamy Crab and Rice Casserole

This serves 16 as a hearty dinner, but can feed many more at a potluck, where diners tend to take smaller portions. Boost the nutritional profile by using reduced-fat mayo and brown rice.

For the first layer:

1 red bell pepper, cored and chopped

2 celery ribs, chopped

1 medium red onion, quartered

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 cup frozen corn kernels, thawed

3 cups cooked long-grain rice

For the second layer:

16 ounces reduced-fat cream cheese, at room temperature

1 cup mayonnaise

1/2 cup milk

2 teaspoons Old Bay Seasoning

2 pounds lump crab meat

1/4 cup chopped fresh chives or scallions

For the third layer:

3 tablespoons butter

1 1/2 cups panko bread crumbs

1/2 teaspoon paprika

1/4 teaspoon salt

Heat the oven to 400 degrees. Coat a 9-by-13-inch baking pan with cooking spray.

In a food processor, pulse the bell pepper, celery and red onion until finely chopped.

In a large skillet over medium-high, heat the olive oil. Add the chopped vegetables, garlic, salt and pepper. Sauté until softened, 3 to 4 minutes. Stir in the corn and rice. Spread mixture in prepared baking pan.

In a medium bowl, beat the cream cheese, mayonnaise, milk and Old Bay Seasoning. Gently stir in the crab and chives. Spoon over the rice mixture.

For the third layer, return the skillet to the burner over medium heat. Melt butter and remove the skillet from the heat. Add the panko, paprika and salt; stir to mix well. Sprinkle evenly over the top of the crab mixture. Bake for 15 to 20 minutes, until bubbly and golden. Let rest for 5 minutes before serving. Makes 16 servings.

Per serving: 320 calories, 180 calories from fat (56 percent of total calories), 20 g fat (6 g saturated, 0 g trans fats), 65 mg cholesterol, 18 g carbohydrate, 17 g protein, 1 g fiber, 580 mg sodium.