We had a cook-out at our pool this afternoon for the middle and senior-highs from church. They had a lot of fun crabbing with strings and chicken necks and were very successful -- so we added crabs to the menu. We just steamed them and ate them out of the shell. A little messy, but nothing better.
Today's paper had recipes for shrimp and crab dishes -- but nothing that sounded like it could beat this one from Kathy Wulf.
Hearty Crab Casserole
1 1/2 lb. crabmeat4 shallots, chopped fine
4 tender celery stalks, chopped fine
8 oz. mushrooms, sliced
4 Tbsp butter
2 Tbsp flour
1 C. Milk
1/4 C. dry sherry
2 Tbsp. fresh lemon juice
2 tsp. Worcestershire
2 tbsp chopped fresh parsley
dash of red pepper
1 tsp. chicken bouillon granules
4 oz. grated Swiss cheese
Parmesan cheese
Dried bread crumbs
Preheat oven to 325. Place crab in well buttered 2 quart baking dish. Cook shallots, celery & mushrooms in butter. Stir in flour and add milk and sherry. Bring to a boil. Add lemon juice, Worcestershire sauce, pepper, parsley and bouillon. Remove from heat and stir in Swiss cheese until melted. Pour over crab. Cover top w/ Parmesan and bread crumbs. Bake for 30 mins. until bubbly.
I'm accumulating crab meat in the freezer now to make this one. Hmmm. . . . who will be the lucky dinner guests that night?
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