Make seafood crab casserole by combining crab meat with mayonnaise, eggs, onion and green olives and baking it in the oven. Another casserole recipe calls for lobster meat in addition to the crab.
To make seafood crab casserole, toss 1 can of drained crab meat with 1 cup of soft bread crumbs, 6 diced hard-boiled eggs, 1 chopped onion, 1/4 cup of sliced stuffed green olives and 1/4 cup of chopped fresh parsley leaves, and fold in 1 cup of mayonnaise and 3/4 cup of half-and-half. Season the casserole with 3/4 teaspoon of salt and 1 pinch of pepper before spooning it into a casserole dish. Sprinkle the top with 1/2 cup of buttered soft bread crumbs, and bake the casserole at 350 degrees Fahrenheit for 20 to 25 minutes.
For another recipe, layer a casserole dish with 8 ounces of lobster meat, 4 ounces of crabmeat and 4 ounces of sauteed mushrooms. Make a white sauce by cooking 1/4 cup of butter at medium-low heat, and then stirring in 1/4 cup of flour once the butter melts. Whisk in 2 cups of milk. Once the mixture thickens, add 2 tablespoons of dry white wine, 1/4 teaspoon of paprika, salt and pepper to taste, and 2 teaspoons each of chives and parsley. Pour the sauce over the seafood and mushrooms, and bake the casserole at 350 F for 20 minutes.