| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Casseroles, Fish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh crab meat |
| 1/4 | lb | Fresh mushrooms, sliced or |
| 1 large can of mushrooms | ||
| stems and pieces | ||
| 2 | T | Butter, to saute fresh |
| Mushrooms), Mushrooms | ||
| 2 | T | Butter |
| 2 | T | Flour |
| 1/2 | c | Milk |
| 1/2 | c | White wine |
| 1/2 | t | Dry mustard |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 225
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 17.7mg
Sodium: 254.3mg
Potassium: 676.5mg
Carbohydrates: 25.8g
Fiber: 2.9g
Sugar: 6.6g
Protein: 9.7g