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Crabmeat Supreme

  • 16servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C, D, P
MineralsCopper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Chopped onion

  2. 1 cup 146g / 5.1oz Chopped green pepper

  3. 1 cup 110g / 3.9oz Chopped celery

  4. 1 lb 454g / 16oz Butter

  5. 2 lbs 908g / 32oz Lump crabmeat

  6. 1/2 cup 73g / 2.6oz Chopped parsley

  7. 4 teaspoons 20ml Salt - divided

  8. 1 teaspoon 5ml Tabasco

  9. 2 Lemons - juice of

  10. 1 Pimento - drained and (2oz)

  11. Chopped 1 Mushrooms drained - (16oz)

  12. 1 cup 237ml Sherry

  13. 1 cup 62g / 2 1/5oz Flour

  14. 1 teaspoon 5ml Pepper

  15. 4 cups 948ml Milk

  16. 1 cup 146g / 5.1oz Cracker crumbs

Instructions Jump to Ingredients ↑

  1. Cook onion, pepper and celery in half of the butter; do not brown. Remove from the heat and combine with crab, parsley, 2 teaspoons salt, Tabasco, lemon juice, pimentos, mushrooms, and sherry.

  2. Combine flour, remaining salt, and pepper in double boiler. Slowly stir in milk and cook until mixture is smooth, stirring. Remove from heat and stir in butter until melted. Combine with crab mixture.

  3. Pour into casserole and sprinkle with crumbs. Bake in a preheated 325F oven for 20 minutes.

  4. NOTES:

  5. May be assembled ahead of time and chilled. This recipe is easily doubled.

  6. Women's Circle May/June 92

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