| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Crab |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushroom; chopped |
| 1/4 |
c |
Butter; unsalted |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
|
|
Salt and pepper |
| 1/4 |
c |
Dry white wine |
| 2 |
md |
Avocado; sliced |
| 3 |
tb |
Lemon juice; freshly squeezed |
| 1 |
lb |
Crabmeat; fresh |
| 1 |
c |
Bread crumbs; soft |
INSTRUCTIONS
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@idsonline.com
Posted to recipelu-digest Volume 01 Number 385 by Terry Pogue
<tpogue@idsonline.com> on Dec 19, 1997
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