Prep 45 mins
Cook 30 mins
- 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
- 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
- Melt the butter in a medium saute pan over medium heat; add in onion; saute for 2 minutes, until onion is softened.
- Add in mushrooms; saute until mushroom liquid is absorbed and the mushrooms begin to color, 5-7 minutes.
- Sprinkle the flour and Old Bay seasoning over the vegetables; cook, stirring to cook the flour, for about 2 minutes.
- Slowly add in the milk, scraping up any bits stuck to the bottom of the pan, and bring the sauce to a boil.
- Add in the sherry and Worcestershire sauce; stir to blend.
- Remove the pan from heat and add the cheese a little at a time, stirring until all the cheese is melted.
- Fold in the crabmeat, being careful not to break up the lumps; season with salt and pepper.
- Coat the bottom of a 2 quart casserole dish with nonstick cooking spray.
- Stir about 1 cup of the crab mixture into the rice, and line the bottom of the casserole with the rice.
- Top with the remaining crab mixture.
- Preheat oven to 350°; in a small bowl, stir together the cracker crumbs, Parmesan cheese, and parsley.
- 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.