Avery Island Crabmeat Casserole
(from Lucianolinda’s recipe box)
Source: Southern Living magazine
Serves 8 peopleCategories: Casseroles- One Dish Meals- Stir Fry- Pot Pies
Ingredients
- 1/2 cup (1 stick) butter
- 5 Tbsp. all-purpose flour
- 1/2 lb. white button mushrooms, wiped clean and thinly sliced
- 3 cups half-and-half
- 1/2 cup Sauternes wine
- 2 garlic cloves, peeled and smashed
- Salt, cayenne and white pepper to taste
- 2 lb. 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
Directions
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Preheat the oven to 300 degrees.
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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 white pepper. Stir until smooth and thick. Gently fold in the crabmeat.
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Pour the mixture into a buttered 9 × 13 inch 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.