| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Fish, Casseroles |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh crab meat |
| 1/4 |
lb |
Fresh mushrooms, sliced, or |
|
|
1 large can of mushrooms |
|
|
(stems and pieces) |
| 2 |
tb |
Butter (to saute fresh |
|
|
Mushrooms) |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 1/2 |
c |
White wine |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Dry tarragon |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Hot sauce to taste |
| 3/4 |
c |
Bread crumbs |
INSTRUCTIONS
Pull crab meat apart and remove stiff membrances. Saute mushrooms in
butter. (If mushrooms not fresh, add later.) Make a cream sauce blending
melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and
hot sauce. Cook 2 or 3 minutes, then add crab meat and mushrooms. Place in
casserole; sprinkle top with bread crumbs and dot with butter. Bake at 350
degrees F for 30 minutes uncovered. Cover before serving. This can also be
made with shrimp, or crab meat and shrimp.
From Mrs. J. Burton LeBlanc, "River Road Recipes" published by The Junior
League of Baton Rouge, Louisiana
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“When God ordains, He sustains.”