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“From Pasta by Katharine Blakemore Light and Healthy”
1hr 5mins

Ingredients Nutrition

  • 6 ounces thin spaghetti
  • salt and pepper, for taste
  • 12 cup frozen peas
  • 1 onion, chopped
  • 1 cup crabmeat (can use fresh, canned or frozen)
  • 1 cup shrimp, peeled
  • 8 ounces water chestnuts, drained
  • 12 cup mayonnaise
  • 12 cup tomato juice
  • 12 cup fish stock
  • 12 cup cheddar cheese, grated
  • 14 cup sliced almonds


  1. Cook the noodles in boiling salted water for 5 minutes, add the peas and onion to the pan and cook for 3 more minutes.
  2. Drain then put into a large bowl. Add the crab, shrimp and water chestnuts.
  3. Mix together the mayonnaise, tomato juice and stock, pour into the bowl, season to taste and mix well.
  4. Transfer the mixture to an oven proof casserole.
  5. Mix together the cheese and almonds, sprinkle over the top of the casserole.
  6. Cook in a preheated oven 375 degrees for 35 to 40 minutes until topping is crisp and browned.
  7. *** if preparing this casserole in advance let the noodles stand until cold before adding the fish.

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