Avery Island Crabmeat Casserole

(from Lucianolinda’s recipe box)

Source: Southern Living magazine

Serves 8 people

Categories: 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

  1. Preheat the oven to 300 degrees.

  2. 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.

  3. 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.

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