Pacific crab casserole

Yield: 6 Servings

Measure Ingredient
¼ pounds Butter or margarine
1 teaspoon Grated onion
½ cup Flour
2 cups Milk
½ cup Cream
3 \N Egg yolks
2 tablespoons Minced parsley
2 tablespoons Chives; finely chopped
¼ cup Sliced canned mushrooms; well drained
1 teaspoon Worcestershire sauce
½ teaspoon Paprika
1 tablespoon Prepared mustard
3 tablespoons Sherry
1 pounds Crab meat; well drained
2 \N Eggs; hard cooked and chopped
\N \N Dry bread crumbs
\N \N Shredded Swiss cheese

Melt butter in a saucepan. Stir in the onion and flour. Gradually add the milk and cream, blending well. Cook until thickened, stirring constantly.

Remove from the heat and add the egg yolks, one at a time, beating vigorously after each addition. Add parsley, chives, mushrooms, Worcestershire sauce, paprika, mustard and sherry. Gently stir in the crab meat and chopped eggs. Try not to break the crab meat up too much. Pour into individual casseroles or a 1½ quart casserole. Sprinkle with equal parts of crumbs and cheese. Place under the broiler until hot and lightly browned.

NOTES : Can be served as a main course or a first course.

Recipe by: Unknown

Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 29, 1998

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