Crab Casserole

"Diane Phillips"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Melt the butter in a medium saute pan over medium heat; add in onion; saute for 2 minutes, until onion is softened.
  • Add in mushrooms; saute until mushroom liquid is absorbed and the mushrooms begin to color, 5-7 minutes.
  • Sprinkle the flour and Old Bay seasoning over the vegetables; cook, stirring to cook the flour, for about 2 minutes.
  • Slowly add in the milk, scraping up any bits stuck to the bottom of the pan, and bring the sauce to a boil.
  • Add in the sherry and Worcestershire sauce; stir to blend.
  • Remove the pan from heat and add the cheese a little at a time, stirring until all the cheese is melted.
  • Fold in the crabmeat, being careful not to break up the lumps; season with salt and pepper.
  • Coat the bottom of a 2 quart casserole dish with nonstick cooking spray.
  • Stir about 1 cup of the crab mixture into the rice, and line the bottom of the casserole with the rice.
  • Top with the remaining crab mixture.
  • Preheat oven to 350°; in a small bowl, stir together the cracker crumbs, Parmesan cheese, and parsley.
  • Toss with the oil until moist; sprinkle the crumbs over the casserole and bake for 25-30 minutes, until bubbling and the topping is golden; let rest for 5 minutes before serving hot.

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