Crab Romanoff

This is the casserole that gets passed down through generations and never loses its charm.

A full pound of crab meat gets folded into hot rice, tangy sour cream, cottage cheese, mushrooms, and a punch of Worcestershire and cayenne. Everything goes into a casserole dish, gets crowned with grated cheese and a dusting of paprika, then bakes until bubbly and irresistible.

It’s comfort food with a touch of class. The kind of thing you’d serve on a weeknight and feel like you’re dining out.

Ready in about 30 minutes, start to finish.

Chef Tips

• Use hot, freshly cooked rice. Cold leftover rice clumps and won’t blend smoothly with the creamy base.
• The sour cream and cottage cheese amounts are flexible here. Start with about half a cup of each and adjust to your taste.
• A sprinkle of smoked paprika instead of regular paprika adds another layer of warmth to the topping.
• Gently fold the crab meat in last so the pieces stay intact rather than shredding into the mixture.