Oh my goodness, friends – let me tell you about my absolute favorite dish from the Chinese buffet! Every time I visit, I make a beeline for that creamy, cheesy seafood casserole creation that always has me coming back for seconds. There’s something magical about the way they combine tender imitation crab with melty cheese and creamy sauce that just makes my heart happy. And let’s be honest – paired with those sweet Chinese donuts and that pink chicken on a stick? It’s pure comfort food heaven!
I’ve spent months perfecting this copycat recipe in my kitchen, testing different cheese combinations and tweaking the seasonings until it matched that buffet favorite we all know and love. The best part? You can make it right at home without having to put on real pants or leave your kitchen!
Why You’ll Absolutely Love This Recipe
Let me count the ways this casserole will become your new favorite:
- That incredible creamy factor – we’re talking a triple threat of mayo, sour cream, and cream cheese that creates the most luxurious, velvety sauce
- The perfect textural contrast from crispy celery and fresh green onions that add just the right amount of crunch
- Ooey-gooey melted cheese that creates the most gorgeous golden-brown top (and those crispy edges… swoon!)
- It’s super easy to throw together on busy weeknights but tastes like you spent hours in the kitchen
The combination of flavors and textures in this casserole is simply irresistible. The mild, sweet imitation crab pairs beautifully with the rich, creamy sauce while the vegetables add that perfect fresh crunch. And don’t even get me started on that cheese! The way it melts and bubbles in the oven, creating those perfectly crispy edges… pure magic!
Ingredients Overview
Let me walk you through the star players in this indulgent Chinese Buffet Crab Casserole! Just like my favorite cheesy quiche recipe, the magic is in how these ingredients work together.
The Base Ingredients:
• Imitation Crab Meat – Don’t let the word “imitation” scare you! This ingredient is actually made from white fish (usually pollock) and brings the perfect texture and mild seafood flavor. Look for flake or chunk style – they hold up better in the casserole than the stick variety.
• Cheese Blend – We’re using both Mozzarella and Colby Jack here. The mozzarella brings that gorgeous stretch while Colby Jack adds a mild, buttery flavor that doesn’t overpower the crab. Mild cheddar works too, but I find the Colby Jack blend gives that authentic Chinese buffet taste.
• Creamy Components – This trio of sour cream, cream cheese, and mayonnaise creates our luxurious base. The cream cheese needs to be softened – I like to let it sit out for about an hour before mixing.
Success Tips & Tricks
Having made this countless times (just like my cheesy empanadas), I’ve learned some crucial tips:
• Temperature Matters – Let your dairy ingredients come to room temperature before mixing. Cold cream cheese will leave lumps, and nobody wants that!
• Cheese Selection – Grate your own cheese rather than using pre-shredded. The anti-caking agents in packaged shredded cheese can make your casserole slightly grainy.
• Veggie Prep – Dice your celery extra fine – you want the crunch without big chunks. For green onions, I slice them on a slight angle for prettier pieces.
• Make-Ahead Tip – You can mix all ingredients except the topping cheese up to 24 hours ahead. Store covered in the fridge, then top with cheese just before baking.
• Seasoning Balance – Start with less garlic salt than you think you need – you can always add more, but remember the cheeses bring their own saltiness to the party.
Step-by-Step Instructions
Let me walk you through making this incredible Chinese buffet-style crab casserole! It’s really straightforward – perfect for busy weeknights when you’re craving those buffet favorites.
Preparation
1. Start by preheating your oven to 325°F. This moderate temperature helps all those creamy ingredients meld together perfectly without browning too quickly.
2. Grab your largest mixing bowl – you’ll want plenty of room to fold everything together. If you’ve made my baked white fish before, you’ll use similar gentle folding techniques.
3. Combine your imitation crab meat (broken into chunks), half of both cheeses, diced celery, sour cream, sliced green onions, softened cream cheese, mayonnaise, Worcestershire sauce, fresh lemon juice, and that pinch of garlic salt.
4. Using a rubber spatula, gently fold everything together until well combined. Be careful not to break up the crab pieces too much – we want some texture!
5. Transfer the mixture to a greased 8×8 inch baking dish or round casserole dish. Top with remaining cheese.
6. Bake for 20 minutes, or until you see that gorgeous golden brown top and the edges are bubbling.
Recipe Variations
While the classic version is amazing, here are some delicious twists you might enjoy:
Seafood Swaps
– Try using real lump crab meat for special occasions – just reduce the cheese slightly so you can really taste that sweet crab flavor
– Similar to my bang bang shrimp, you could use cooked shrimp, chopped into bite-sized pieces
– Mix in some bay scallops with the crab for a seafood medley, like in my Mediterranean fish recipe
Veggie Add-ins
– Finely diced red bell pepper adds beautiful color and crunch
– Water chestnuts provide extra texture
– Minced garlic instead of garlic salt for more intense flavor
– Diced jalapeños for a spicy kick
Topping Options
– Sprinkle with crushed butter crackers before baking
– Add a dash of Old Bay seasoning to the cheese topping
– Garnish with extra sliced green onions after baking
Remember, the key to success is keeping those ingredients balanced – you want every bite to have that perfect combination of creamy, crunchy, and cheesy goodness!
Frequently Asked Questions
Can I use fresh crab meat instead of imitation?
You bet! While I love the classic buffet-style with imitation crab, fresh lump crab meat works beautifully too. Just like in my crispy beer batter fish, quality seafood can really shine! Remember to reduce the cheese a bit so you can savor that sweet crab flavor. Keep in mind it’ll be pricier, but perfect for special occasions!
How long does this casserole last in the fridge?
This creamy delight stays fresh in an airtight container for up to 5 days in the refrigerator. I actually think it tastes even better the next day – the flavors have time to mingle and get extra cozy! Just give it a quick zap in the microwave for 1-2 minutes when you’re ready to enjoy.
Can I make this ahead of time?
Absolutely! I often prep this the night before when hosting friends. Mix everything except the cheese topping, cover, and refrigerate. When ready to bake, add the cheese and pop it in the oven. You might need to add 5-7 minutes to the baking time if it’s coming straight from the fridge.
Why does my casserole seem watery?
This usually happens if your cream cheese isn’t properly softened or if excess moisture sneaks in. My pro tip: let the cream cheese come to room temperature naturally (about 1 hour), and make sure to drain your celery well after washing. Trust me, these little steps make a big difference!
Final Recipe Notes & Tips
Y’all, this crab casserole brings back such happy memories of family dinners at our local Chinese buffet. It’s comfort food at its finest! Here are my favorite serving suggestions:
– Serve it with some crispy wonton strips on top for extra crunch
– Pair it with a simple green salad to balance the richness
– Try it with water crackers or toasted baguette slices for dipping
Remember, the key to that perfect golden-brown top is watching your casserole during those final minutes of baking. Every oven is different, so don’t be afraid to add an extra minute or two if needed.
I’d love to see your creations! Tag me in your photos or drop a comment below to share how yours turned out. Happy cooking, friends! ❤️
Chinese Buffet Crab Casserole
Ingredients
- 8 oz imitation crab meat flake or chunk
- 1/2 cup mozzarella cheese shredded
- 1/2 cup colby jack cheese shredded
- 1/2 cup celery diced (2 small stalks)
- 1/4 cup green onions thinly sliced
- 1/4 cup sour cream
- 2 oz cream cheese softened, 1/4 package
- 2 tbsp mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tbsp Lemon juice
- 1/4 tsp garlic salt
Instructions
- Preheat the oven to 325° F.
- In a large mixing bowl – combine crab meat, HALF of the mozzarella cheese, HALF of the Colby jack cheese, celery, sour cream, white ends from green onions, cream cheese, mayonnaise, Worcestershire, lemon juice and a pinch garlic salt. Using a spatula, stir well to combine.
- Spoon into a greased casserole dish (8×8 or round) and top with the remaining cheese.
- Place into the oven and bake for 20 minutes or until the cheese is golden brown and the casserole is bubbly.
- Sprinkle with green ends of green onions and serve.
Leave a Reply