Total Time
Prep 10 mins
Cook 12 mins

What's not to like about Crab..didn't say a crab..But the ultimate King Crab is delectible anytime. This recipe is an old time favorite of the church ladies group.

Ingredients Nutrition

  • 2 (6 ounce) packages frozen crabmeat
  • 3 tablespoons butter or 3 tablespoons margarine
  • 1 cup milk
  • 3 tablespoons flour
  • 12 cup light cream
  • 12 cup chicken broth
  • 34 cup shredded sharp cheddar cheese
  • 1 (4 ounce) can sliced mushrooms, drained (I like to use fresh mushrooms and different ones at times to change the flavor of the dish)
  • 2 grated onions
  • 1 teaspoon salt
  • 14 teaspoon paprika (I like szedged or Tones because the flavor is richer)
  • 2 tablespoons white wine (optional)
  • 14 cup fine dry breadcrumb


  1. Defrost the crabmeat.
  2. Melt the butter in saucepan.
  3. Stir in the flour and keep stirring until smooth.
  4. Gradually add milk, cream, and the chicken broth.
  5. Keep stirring over a low heat to keep the sauce smooth and you want it to thicken.
  6. Now add your cheese, mushrooms, onion, salt, paprika, and wine.
  7. Stir the mixture until the cheese is melted.
  8. Now stir in the crabmeat gently.
  9. Pour mixture into a well greased 1 1/2 qt/ casserole.
  10. Sprinkle bread crumbs over the top.
  11. Bake at 400* for about 10-15 min.
  12. or until the top is golden brown.
  13. Serve over hot cooked rice.
Most Helpful

Hi there Glitter, I made this last night and it was superb. I used fresh mushrooms and also added a clove of garlic to the onions. I also used some sherry, since I thought that would be a nice addition. This dish is even nice to spread on warm french bread slices. Thanks so much for posting your recipe! --Marla, AZ

barbie66 July 04, 2005

I made this using fresh mushrooms which I sauteed in the butter before adding the flour. My onions were pretty large so I only used one. Then I used cooked angelhair pasta instead of rice. Poured the crabmeat mixture (including the white wine!!) over the angelhair in my casserole dish and baked as directed. Glitter - this was fabulous - So rich and creamy tasting!!! I served this with a salad and some toasted garlic bread. Definitely be making this again!

Susie in Texas May 29, 2005