Crabmeat Supreme

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green pepper
1 cup	110g / 3.9oz	Chopped celery
1 lb	454g / 16oz	Butter
2 lbs	908g / 32oz	Lump crabmeat
1/2 cup	73g / 2.6oz	Chopped parsley
4 teaspoons	20ml	Salt - divided
1 teaspoon	5ml	Tabasco
2		Lemons - juice of
1		Pimento - drained and (2oz)
		Chopped
1		Mushrooms drained - (16oz)
1 cup	237ml	Sherry
1 cup	62g / 2.2oz	Flour
1 teaspoon	5ml	Pepper
4 cups	948ml	Milk
1 cup	146g / 5.1oz	Cracker crumbs

Recipe Instructions

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.

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.

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

NOTES:

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

Women's Circle May/June 92

Source:
Judy Boggess

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