CRAB: Bess's Party Crab Casserole
By Robbye
This is the all time best crab casserole: serve as appetizer or divide into ramekins and serve as six dinner entrees.
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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