Casserole with Crab Meat and Leeks
by Editorial Staff
A juicy and tasty crab meat casserole with leeks – perfect for lunch or dinner. It is hearty and appetizing, so even children will gladly eat such a dish, regardless of the baked onions.
Cook: 30 minutes
Servings: 2
Ingredients
- Crab meat – 0.5 packs (100-120 g)
- Leeks – 0.5 pcs.
- Chicken egg – 1 pc.
- Sour cream – 2 tbsp
- Hard cheese – 50 g
- Green onion – 3 stalks
- Butter – 30 g
- Bread crumbs – 1 tbsp
- Vegetable oil – 1 tbsp
- Salt – 2 pinches
Directions
- Prepare the required ingredients for the crab meat and leek casserole. Defrost the crab meat beforehand.
- Cut the crab meat into medium strips, fry for 2-3 minutes in melted butter in a skillet, placing it on the stove.
- Chop the leeks into rings and chop the washed green onions. Fry in hot vegetable oil in a skillet for about 3-4 minutes. Take care not to burn the onions.
- In a bowl, combine the chicken egg, salt, and sour cream of any fat content. (Optionally, sour cream can be replaced with cream, but not homemade!)
- Place the fried crab meat in small cocotte bowls or baking dishes.
- Top it with fried onions.
- Pour the egg and butter mixture into the container. Grate the hard cheese on a fine grater and mix it with the breadcrumbs, put the top layer in the molds.
- Place in an oven preheated to 200 degrees and bake for 10-12 minutes until golden brown.
- Serve the Leek Crab Casserole hot. Don’t forget gravy or thick classic yogurt.
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