1 c Chopped onion
1 c Chopped green pepper
1 c Chopped celery
1 lb Butter
2 lb Lump crabmeat
1/2 c Chopped parsley
4 ts Salt, divided
1 t Tabasco
2 Lemons, juice of
1 cn (2oz) pimento, drained and
Chopped 1 cn (16oz) mushrooms drained
1 c Sherry
1 Cflour
1 t Pepper
4 c Milk
1 c Cracker crumbs
Cook onion, pepper and celery in half of the butter; do not brown. Remove from the heat and combine with crab, parsley, 2 teaspoons salt, Tabasco, lemon juice, pimentos, mushrooms, and sherry. Combine flour, remaining salt, and pepper in double boiler. Slowly stir in milk and cook until mixture is smooth, stirring. Remove from heat and stir in butter until melted. Combine with crab mixture. Pour into casserole and sprinkle with crumbs. Bake in a preheated 325F. oven for 20 minutes.
NOTES: May be assembled ahead of time and chilled. This recipe is easily doubled. Women’s Circle May/June 92