Crabmeat supreme^

16 servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
1 cup Chopped green pepper
1 cup Chopped celery
1 pounds Butter
2 pounds Lump crabmeat
½ cup Chopped parsley
4 teaspoons Salt, divided
1 teaspoon Tabasco
2 Lemons, juice of
1 can (2oz) pimento, drained and
Chopped
1 can (16oz) mushrooms drained
1 cup Sherry
1 cup Flour
1 teaspoon Pepper
4 cups Milk
1 cup Cracker crumbs

Directions

Cook onion, pepper and celery in half of the butter; do not brown.

Remove from the heat and combine with crab, parsley, 2 teaspoons salt, Tabasco, lemon juice, pimentos, mushrooms, and sherry.

Combine flour, remaining salt, and pepper in double boiler. Slowly stir in milk and cook until mixture is smooth, stirring. Remove from heat and stir in butter until melted. Combine with crab mixture.

Pour into casserole and sprinkle with crumbs. Bake in a preheated 325F. oven for 20 minutes.

NOTES:

May be assembled ahead of time and chilled.

This recipe is easily doubled.

Women's Circle May/June 92

Shared by Carolyn Shaw 12-95

Submitted By CAROLYN SHAW On 12-15-95

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