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Krab casserole

Source of Recipe

I made it up, loosely using some of the proportions in "Avery Island Crabmeat Casserole" from "Eula Mae's Cajun Kitchen," as reprinted here on RecipeCircus by Catgurrl


Recipe Introduction

This is one of those where I conceived a recipe in my head but couldn't find a good one online. I eat low-carb and I don't eat shellfish. So I started with a core recipe for crab casserole (special thanks to Catgurrl!), cut the size in half, changed some of the proportions (less half-n-half, for instance), increased the baking temperature (300 is now 350), added a couple ingredients (crab seasoning, onions), and voila! Some people eat this with toasted baguette, crackers, or croutons (I eat it with a fork).

List of Ingredients

1/4 cup (1/2 stick) butter
3 Tbsp all-purpose flour
15 oz. can broken straw mushrooms, drained well (press them!) or 1/4 pound white button mushrooms, wiped clean and thinly sliced
1 cup half-and-half
1/2 cup Sauternes wine or any sweet wine
2 cloves garlic, peeled and smashed
Old Bay or other crab seasoning, to taste
1 lb imitation crab, pulled apart by hand (but not too small)
1/2 to 1 cup diced onions
1 lb. grated Swiss cheese
1/2 tsp sweet paprika


Recipe

1. Preheat oven to 350°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 crab seasoning. Stir until smooth and thick. Add imitation crab and the onions, and mix gently.

3. Pour the mixture into a buttered 8x8-inch baking dish or 2-quart safe-for-baking glass bowl dish. Sprinkle evenly with cheese, paprika, and more crab seasoning. Bake until heated through and bubbly, about 25 minutes.



Makes 4 to 6 servings.