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Avery Island Crabmeat Casserole

Source of Recipe

From "Eula Mae's Cajun Kitchen" by Eula Mae Doré


Recipe Introduction

"This was a favorite of Sally Hewitt, the granddaughter of E.A. McIlhenny, who often served it for luncheons she held on the Island. She was very particular about this casserole and always stressed to me to have the finest crabmeat I could find. Of course, she was right. Only fresh lump crabmeat will make it special. One time, I ended up making ten casseroles for one of her famous gatherings and there wasn't a lick left!"

List of Ingredients

â—¦ ½ cup (1 stick) butter
â—¦ 5 tablespoons all-purpose flour
â—¦ ½ pound white button mushrooms, wiped clean and thinly sliced
â—¦ 3 cups half-and-half
â—¦ ½ cup Sauterne wine
â—¦ 2 cloves garlic, peeled and smashed
â—¦ Salt, cayenne, and white pepper to taste
â—¦ 2 pounds lump crabmeat, picked over for shells and cartilage
â—¦ ¾ cup grated baby Swiss cheese
â—¦ ½ teaspoon paprika
â—¦ Toast points, crackers, or toasted croutons


Recipe

Preheat the oven to 300° F.

Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until light blond, about 3 minutes. Add the mushrooms and coat well with the butter mixture. Add the half-and-half, wine, and garlic and season with salt, cayenne, and white pepper. Stir until smooth and thick. Gently fold in the crabmeat.

Pour the mixture into a buttered 9-by-13-inch dish and sprinkle evenly with the cheese and paprika. Bake until heated through and bubbly, about 25 minutes. Serve hot with toast points or croutons for dipping.

Makes 6 to 8 servings