Ingredients:

  • 16 oz imitation crab meat, chopped into ½-inch pieces
  • 1 cup frozen peas and carrots, thawed
  • ¼ cup yellow onion, finely diced
  • 1 tbsp melted butter
  • 8 oz cream cheese, softened
  • ½ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded sharp cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp Worcestershire sauce
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 1 sleeve (100g) Ritz crackers, crushed
  • 3 tbsp unsalted butter, melted
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick spray.
  2. Using kitchen shears, snip the imitation crab into bite-sized pieces directly into a large mixing bowl.
  3. Stir the thawed peas, carrots, and finely diced onions into the bowl with the crab.
  4. Add the softened cream cheese, mayonnaise, shredded mozzarella, and shredded cheddar to the mixture.
  5. Incorporate the garlic powder, onion powder, Worcestershire sauce, salt, and black pepper.
  6. Fold the mixture together with a rubber spatula until the crab and vegetables are fully enveloped in the creamy sauce.
  7. Spread the filling evenly into the prepared baking dish, smoothing the top with a spatula.
  8. In a small bowl, combine the crushed Ritz crackers, melted butter, and grated Parmesan cheese.
  9. Sprinkle the cracker mixture evenly over the top of the casserole.
  10. Bake for 25 to 30 minutes until the edges are bubbling and the cracker topping has turned a deep mahogany-gold.
  11. Check the center with a digital thermometer until it reaches 145°F (63°C).