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    Hearty Crab


    Source of Recipe


    by Mandy, from "Tidewater on the Half-Shell" cookbook

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6953.3

    List of Ingredients




    1 1/2 lb. backfin crabmeat
    4 shallots, chopped
    4 celery stalks, finely chopped
    8 oz, mushrooms slice
    4 tbsp. butter
    2 tbsp. flour
    1 c. milk
    1/4 c. dry sherry
    2 tbsp. lemon juice
    2 tsp. Worcestershire sauce
    Dash red pepper
    2 tbsp. chopped fresh parsley
    1 tsp. chicken bouillon granules
    8 oz. grated swiss cheese
    Parmesan cheese
    Dried bread crumbs

    Recipe



    Preheat oven to 325.

    Place crab in well-buttered 2-qt. baking dish.

    Cook shallots, celery and mushrooms in butter. Stir in flour, and add milk and sherry. Bring to a boil and add lemon juice, Worcester, pepper, parsley and bouillon. Remove from heat and stir in Swiss cheese until melted. Pour over crab. Cover top with Parmesan and bread crumbs.

    Bake at 325 for 30 min. until bubbly.

    Serves 4-6

 

 

 

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