Recipe by Justmez2
From a former co-worker at the hospital I use to work in Louisiana. Every get together we knew to bring and make copies of our recipes because everything was always so good!
Top Review by Compass34
I made this in a deep casserole dish and served over asparagus, when I think it would have been better in au gratin dishes or a low oval casserole dish--served as a hot dip with crackers. Excellent, rich flavor. This needs to be made with at least 1 cup of flour. I made it with 1/2 cup and it never set correctly and I had to fix it by adding flour after it had baked. I will make this again for our office holiday luncheon, but I think I will try 1 cup of flour and maybe an egg or two to get the desired consistency. Thanks! This is a keeper.
- 1 stalk celery, chopped
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 5 -6 green onions, copped with tops
- 2 garlic cloves, chopped
- 1⁄2 cup butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon red cayenne pepper
- 1 lb crabmeat
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup wine (optional)
- 1⁄2-1 cup flour
- 1 (12 ounce) can evaporated milk
- 1 cup water
- 1 cup of shredded cheese (your favorite)
- 1 (12 1/2 ounce) can cream of mushroom soup
- 1 tablespoon lemon juice
- 1 cup breadcrumbs (or crushed crackers can be subsittuted)
Directions See How It's Made
- Sauté vegetables in butter until tender.
- Add to vegetables: salt, pepper, cayenne pepper, Worcestershire sauce, wine, lemon juice and set aside.
- Heat milk and water just to a simmer, slowly add flour and cheese, then add sautéed vegetables, soup, stirring well.
- Cook for five minutes, gently fold in crabmeat, mix slowly.
- Pour in buttered casserole bowl, top with bread crumbs.
- Bake at 350 degrees.