Completely Impromptu Krab Casserole

August 17, 2012

It’s been hot here. So hot. I haven’t been wanting to cook much, but dang it if I didn’t want to eat at home tonight, and I wanted warm food that wasn’t too heavy. Been eating out way too much lately.

About 45 minutes after raiding the fridge for whatever was in it, I came up with this:

Completely Impromptu Krab Casserole

  • Half a large onion, diced
  • 2 cloves garlic, minced
  • Splash of olive oil
  • Kernels from 1 ear of corn
  • 1/2 lb. krab or real crab, whichever you prefer, chopped
  • 1 hot pepper, minced
  • 4 Kalamata olives, minced
  • Dollop of Lemonaise (or the best other mayonnaise you can get your hands on)
  • Dollop of lowfat yogurt
  • About a cup of shredded jack and Fontina cheese, divided
  • Half a jar of the Desert Pepper Trading Company black bean-corn salsa
  • Salt and pepper to taste

 

To serve: tortilla chips and guacamole (preferably homemade)

Preheat the oven to 350°.

Chop the onions and garlic, and saute in the olive oil until translucent. While those are cooking, cut the kernels off the cob, mince the pepper and the olives, and chop the krab, and place all of them in a medium bowl. Add the onions and garlic. Stir to combine, then mix in the Lemonaise and yogurt and about half the cheese, and season to taste with the salt and pepper. Spread in a greased 8×8″ baking pan.

Top the krab mixture with a layer of the black bean-corn salsa, spreading it over the surface, then top with the remaining cheese. Bake at 350°F until the cheese is melted and the casserole is bubbly, about 20 minutes. Serve hot with tortilla chips and guacamole, or roll into tortillas. (Make sure you include the guacamole. The cool creamy taste with the little pops of sweet corn and krab is to die for.)

Serves 4.

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