Creamy Crab & Cheese Casserole

Creamy Crab & Cheese Casserole

Ingredients:

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

Directions:

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.

Chesapeake Bay Crab Cobbler

Chesapeake Bay Crab Cobbler

Ingredients:

½ cup chopped green pepper

1 tablespoon Worcestershire Sauce

¼ cup cooking sherry

½ cup chopped onion

1 pound backfin crabmeat, cleaned

1 teaspoon poppy seed

¼ cup margarine

¼ cup flour

1 cup grated American cheese

1 teaspoon dry mustard

1 can (1 pound) tomatoes


Directions:

Sauté green pepper and onion in margarine in saucepan until tender. Blend in flour and dry mustard. Gradually stir in tomatoes and Worcestershire sauce.

Cook over medium heat until mixture boils and thickens. Add crabmeat; simmer, covered, for 10 minutes.

Stir in cheese and sherry. Pour into a greased 1 ½-quart casserole.

Drop Biscuit Topping by teaspoonfuls on crabmeat mixture. Sprinkle with poppy seed.

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