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Avery Island Crabmeat Casserole




Source of Recipe


From "Eula Mae's Cajun Kitchen," as reprinted here on RecipeCircus by Catgurrl


Recipe Introduction


Of course, I will use imitation crab.


List of Ingredients




1/2 cup (1 stick) butter
5 Tbsp all-purpose flour
1/2 pound 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 pounds 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°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.