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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Diane Phillips Ingredients:
1/2 cup unsalted butter |
1/4 cup finely chopped sweet onion |
1/2 lb sliced white mushroom |
1/3 cup unbleached all-purpose flour |
1 teaspoon old bay seasoning |
3 cups milk |
1 tablespoon cream sherry |
1 teaspoon worcestershire sauce |
1 1/2 cups finely shredded swiss cheese (gruyere) |
1 lb lump crabmeat, picked over for shells and cartilage |
salt |
fresh ground black pepper |
2 cups cooked rice |
1 cup crushed buttery cracker crumb (such as ritz) |
1/2 cup finely grated parmesan cheese |
1 tablespoon finely chopped fresh flat-leaf parsley |
2 tablespoons pure olive oil |
Directions:
1. Melt the butter in a medium saute pan over medium heat; add in onion; saute for 2 minutes, until onion is softened.
2. Add in mushrooms; saute until mushroom liquid is absorbed and the mushrooms begin to color, 5-7 minutes.
3. Sprinkle the flour and Old Bay seasoning over the vegetables; cook, stirring to cook the flour, for about 2 minutes.
4. Slowly add in the milk, scraping up any bits stuck to the bottom of the pan, and bring the sauce to a boil.
5. Add in the sherry and Worcestershire sauce; stir to blend.
6. Remove the pan from heat and add the cheese a little at a time, stirring until all the cheese is melted.
7. Fold in the crabmeat, being careful not to break up the lumps; season with salt and pepper.
8. Coat the bottom of a 2 quart casserole dish with nonstick cooking spray.
9. Stir about 1 cup of the crab mixture into the rice, and line the bottom of the casserole with the rice.
10. Top with the remaining crab mixture.
11. Preheat oven to 350°; in a small bowl, stir together the cracker crumbs, Parmesan cheese, and parsley.
12. Toss with the oil until moist; sprinkle the crumbs over the casserole and bake for 25-30 minutes, until bubbling and the topping is golden; let rest for 5 minutes before serving hot.
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