Crabmeat Casserole

READY IN: 1hr 10mins
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.

Ingredients Nutrition

Directions

  1. Sauté vegetables in butter until tender.
  2. Add to vegetables: salt, pepper, cayenne pepper, Worcestershire sauce, wine, lemon juice and set aside.
  3. Heat milk and water just to a simmer, slowly add flour and cheese, then add sautéed vegetables, soup, stirring well.
  4. Cook for five minutes, gently fold in crabmeat, mix slowly.
  5. Pour in buttered casserole bowl, top with bread crumbs.
  6. Bake at 350 degrees.

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