Crab and avocado casserole

8 Servings

Ingredients

Quantity Ingredient
½ pounds Mushroom; chopped
¼ cup Butter; unsalted
3 tablespoons Flour
1½ cup Milk
Salt and pepper
¼ cup Dry white wine
2 mediums Avocado; sliced
3 tablespoons Lemon juice; freshly squeezed
1 pounds Crabmeat; fresh
1 cup Bread crumbs; soft

Directions

Preheat oven to 350F. Saute mushrooms in tow tablespoons of melted butter in a skillet over medium heat. Remove mushrooms and set aside. Melt an additional three tablespoons of butter and stir in flour to make a roux.

Cook over low heat five minutes. Stir in milk and cook until sauce is thick and bubbly. Remove from heat, add salt and pepper to taste, wine, and mushrooms. Set aside.

Mix avocado slices with lemon juice and a dash, each of salt and pepper. In a buttered two quart casserole, layer avocado and crab alternately (in three layers), pour mushroom sauce over top.

Melt remaining butter and add bread crumbs. Sprinkle crumbs over casserole and bake 20 minutes until just heated through. Overcooking will result in a bitter flavor.

Per serving: 266 Calories; 15g Fat (49% calories from fat); 15g Protein; 19g Carbohydrate; 66mg Cholesterol; 368mg Sodium NOTES : A rich and delicious way to serve crab. The flavors combine well with a side of lemon rice.

Recipe by: Delicious Decisions/tpogue@...

Posted to recipelu-digest Volume 01 Number 385 by Terry Pogue <tpogue@...> on Dec 19, 1997

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