Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Diane Phillips

Ingredients Nutrition

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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