1 lb Fresh crab meat
1/4 lb Fresh mushrooms, sliced, or
1 large can of mushrooms
(stems and pieces)
2 tbsp Butter (to saute fresh
Mushrooms)
2 tbsp Butter
2 tbsp Flour
1/2 cup Milk
1/2 cup White wine
1/2 tsp Dry mustard
1/4 tsp Dry tarragon
Salt to taste
Pepper to taste
Hot sauce to taste
3/4 cup Bread crumbs
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Pull crab meat apart and remove stiff membrances. Saute mushrooms in butter. (If mushrooms not fresh, add later.) Make a cream sauce blending melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and hot sauce. Cook 2 or 3 minutes, then add crab meat and mushrooms. Place in casserole; sprinkle top with bread crumbs and dot with butter. Bake at 350 degrees F for 30 minutes uncovered. Cover before serving. This can also be made with shrimp, or crab meat and shrimp.
From Mrs. J. Burton LeBlanc, "River Road Recipes" published by The Junior League of Baton Rouge, Louisiana
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