Creamy Crab & Cheese Casserole

Creamy Crab & Cheese Casserole

Creamy Crab & Cheese Casserole


1/3 cup butter

1 tablespoon lemon juice

¼ cup chopped onion

1 teaspoon Worcestershire Sauce

¼ cup diced green pepper

1 pound backfin crabmeat, cleaned

1 ½ cups milk

½ cup flour

1 cup shredded Cheddar cheese

1 teaspoon salt

½ cup buttered bread crumbs

1 teaspoon pepper

1 teaspoon Old Bay Seasoning

1 teaspoon dry mustard


Melt butter in saucepan over low heat. Add onions and green pepper and cook slowly until tender.

Remove onions and pepper. Blend flour, salt, pepper, Old Bay, and mustard together; stir into butter.

Add milk, stirring constantly. Cook until sauce is smooth and thickened.

Fold in lemon juice, Worcestershire, crabmeat, ½ cup of cheese, and the sauteed vegetables.

Spoon mixture into 6 individual casserole dishes or shells, or 2-quart casserole.

Blend remaining cheese with bread crumbs; spread around edge of dishes.

Heat at 325 degrees F. for 15 to 20 minutes.

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