Crabmeat Casserole
Crabmeat Casserole is an moderately easy dinner. Made with 1 lb. lump crabmeat, 1/4 c. lemon juice, 1/4 c. butter or margarine, 2 1/2 tbsp. all-purpose flour and 1 1/2 c. milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Combine crabmeat and lemon juice in a medium bowl and refrigerate while preparing sauce.
Melt butter in medium saucepan.
Add flour, stir and cook for about 1 minute.
Add milk slowly, stirring constantly, and cook until sauce thickens.
Add seasonings and cheese.
Stir until cheese is melted and sauce is smooth.
Drain crabmeat and add to sauce; heat until bubbly.
Layer cooked wild rice in bottom of a lightly greased 2 qt. casserole dish.
Pour crabmeat and sauce over rice.
Top with mushroom slices and bake at 350 degrees for 30 minutes or until lightly browned.
π· Perfect Pairings
Complete your meal with these
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