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    Avery Island Crabmeat Casserole


    Source of Recipe


    buny at rc

    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 croutons

    Recipe



    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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