Crab and Noodle Casserole

By á-2053

Ingredients

• 1 lb. fresh crabmeat (can be sealegs) 7 Tbs. butter
• 3 Tbs. flour
• 2 cups milk
• salt and pepper to taste
• 1/4 tsp. grated nutmeg
• Tabasco sauce to taste
• 2 Tbs. finely chopped shallots
• 1/4 lb. fresh mushrooms, thinly sliced
• juice of 1/2 lemon
• 1/2 cup dry, white wine
• 1 cup heavy cream
• 2 egg yolks
• 1/2 lb. noodles
• 1/4 cup grated parmesan

Preparation

Step 1

Empty crab into mixing bowl. In a saucepan, melt 3 Tbs. butter and add flour. With a wire whisk, stir in the milk. When blended, add salt and pepper, Tabasco and nutmeg. Cook briefly and remove. Melt 1 Tbs. remaining butter in a skillet. Add shallots and cook. Add mushrooms, lemon juice, wine then cream. Cook five minutes. Add 2 Tbs. cream sauce to crabmeat. Return remaining sauce to heat. Beat egg yolks and add to sauce, stirring rapidly with whisk. Remove from heat. Cook and drain noodles. Scatter noodles over baking dish, spoon over crab mixture, then cream sauce. Dot with remaining butter, sprinkle with parmesan cheese. Bake in 425 oven for 20 minutes.