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    CRAB: Crabmeat Harold


    Source of Recipe


    "Florida's Finest Cookbook", Junior League of South Brevard, Inc.

    * Exported from MasterCook *

    Crabmeat Harold

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Casseroles, Seafood

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    WHITE SAUCE:
    4 tablespoons butter
    2 tablespoons flour
    1/8 teaspoon garlic powder
    1 cup half and half
    ***************
    1 pound lump crabmeat
    2 tablespoons chopped pimiento
    1 cup mushrooms -- sliced and sauteed
    1 tablespoon parsley -- chopped
    1/4 cup grated Romano cheese
    1/2 cup grated sharp Cheddar cheese
    1/4 cup dry white wine
    dash white pepper
    paprika

    Melt butter over low heat in a 1-quart saucepan. Add flour and garlic powder. Cook until smooth (3 to 4 minutes). Slowly stir in half and half. Simmer and stir sauce with wire whisk until thickened and smooth. Combine with other ingredients.

    Place in buttered casserole or individual ramekins and top with additional grated cheddar cheese and paprika. Bake at 375 degrees F. until bubbly.

    Judi's note: The recipe does not state how long to bake this dish so start checking at about 18 minutes and continue at 5-minute intervals until it is ready. If using individual ramekins, check at about 15 minutes and again at 5-minute intervals.

    Source: "Florida's Finest Cookbook", Junior League of South Brevard, Inc.

    MC format by Judi Mae Phelps (judimae@earthlink.net)

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