Review/Rate this Recipe Save to MyRecipes Rating:

Title: Texas Star Crabmeat Casserole
Yield: 6 Servings

Ingredients

      1 lb lump crabmeat
    1/4 c  lemon juice (juice of 3;
           -lemons)
    1/2 ts salt
    1/4 c  butter or margarine
  2 1/2 tb all-purpose flour
  1 1/2 c  milk
    1/2 ts garlic salt
    1/2 ts celery salt
      1 ts parsley flakes
      1 c  grated cheddar cheese
      2 tb white wine - optional
      6 c  cooked wild rice or uncle;
           -ben's wild rice mixt
      6 oz can sliced mushrooms;
           -drained

Instructions

SOURCE; More Tastes & Tales from Texas with love by Peg Hein,
copyright 1987, Sixth Printing, Oct. 1991, ISBN #0-9612881-1-0. MM
format by Ursula R. Taylor who got this from Robbie Shelton in the
Oct. 1995 cookbook swap on Delphi - Cust 229. Combine crabmeat, lemon
juice and salt in a medium bowl and refrigerate while preparing
sauce. Melt butter or margarine in a medium saucepan. Add flour,
stir and cook for about 1 minute. Add milk slowly, stirring
constantly, and cook until sauce thickens. Add seasonings, cheese and
wine (optional). Stir until cheese is melte and sauce is smooth.
Drain crabmeat, add to sauce and heat until bubbly. Layer cooked wild
rice in bottom of a lightly oiled 2 quart casserole dish. Pour
crabmeat and sauce over rice. Top with mushroom slices and bake at
350~ for about 30 minutes or until lightly browned. Serve with a
crisp green salad and crunchy rolls.

Reviews