Creamy Crab cassarole If, as they say, "imitation is the highest form of flattery," then this comforting recipe for a creamy crabmeat casserole will win you genuine raves! Enjoy the best tastes of the sea in every bite! Serves: 4 Cooking Time: 20 min Ingredients 1 (10-3/4-ounce) can condensed cream of mushroom soup 1 cup sour cream 1 pound frozen imitation crabmeat, thawed if frozen, coarsely chopped. I use real crab since they are in my back yard 1 (10-ounce) package frozen asparagus spears, thawed, drained, and chopped 1/4 teaspoon black pepper 2 cups crushed cheese-flavored crackers 1/3 cup butter, melted Instructions Preheat the oven to 400 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. In a large bowl, combine the soup, sour cream, crabmeat, asparagus, and pepper; mix well. Pour into the baking dish. In a small bowl, combine the cracker crumbs and butter; mix well and sprinkle over the crabmeat mixture. Bake for 15 to 20 minutes, or until heated through. Serve immediately.