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CRAB: Bess's Party Crab Casserole

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This is the all time best crab casserole: serve as appetizer or divide into ramekins and serve as six dinner entrees.

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 4 T. butter
  • 4 T. flour
  • 2 c. milk
  • 1 t. Lea and Perrins Worsch. sauce
  • 1/2 t. celery salt
  • S and P to taste
  • dash of Tabasco
  • 2 T. Duff Gordon Nina Dry Sherry
  • 1/2 c. soft bread crumbs
  • 1 T. minced parsley
  • 1 t. chopt onion
  • 1 lb. Best lump backfin crab meat
  • optional: 1-2 T. capers

Details

Preparation

Step 1

Mix and cook over low heat: butter, flour, milk; making a white sauce.
Add Worsh, celery salt, S and P, and Tabasco.
Add 2 T. sherry, and most of the bread crumbs, the parsley and onion.
Mix well with the crabmeat (be gentle), and place in a greased baking dish.

Bake at 375 for about 40-45 minutes, uncovered. Crate sharp cheddar cheese and sprinkle quite a bit over the top during the last 20 minutes. Can also use 1-2 T. capers. If need to re-heat, cover with foil

Also makes 6 ramekins entree servings.

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