Avery Island Crabmeat Casserole
Source of Recipe
Eula Mae's Cajun Kitchen, posted by Catgurrl to recipecircus
List of Ingredients
1/2 cup (1 stick) butter
5 Tbsp all-purpose flour
1/2 lb. white button mushrooms, wiped clean and thinly sliced
3 cups half-and-half
1/2 cup Sauternes wine
2 cloves garlic, peeled and smashed
Salt, cayenne and white pepper to taste
2 lbs. lump crabmeat, picked over for shells and cartilage
3/4 cup grated baby Swiss cheese
1/2 tsp sweet paprika
Toast points, crackers or toasted croutonsRecipe
1. Preheat oven to 300 degrees (F).
2. 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.
3. Pour the mixture into a buttered 9x13-inch baking 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.
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