New Orleans Crabmeat and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them on here so I can find them easier. Ingredients:
1 lb crabmeat (fresh or canned) |
1 (4 ounce) can mushrooms |
2 tablespoons butter |
2 tablespoons flour |
1/2 cup milk |
1/2 cup white wine |
1 small onion, grated |
1/2 teaspoon salt |
1/4 teaspoon curry powder |
breadcrumbs |
Directions:
1. Flake crabmeat. Remove stiff membranes. Melt butter, remove from heat. Blend in flour. Gradually add milk and wine. Stir until smooth. Add seasonings. Cook over low heat, stirring constantly, about 2 minutes. Add crabmeat and mushrooms.
2. Place in greased casserole or shells. Sprinkle tops with bread crumbs. Dot with butter. Bake in a 350* oven for 30 minutes.
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