New Orleans Crabmeat and Mushrooms

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them on here so I can find them easier.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 casserole

Ingredients

• 1  lb  crabmeat (fresh or canned)
• 1 (4 ounce) can mushrooms
• 2  tablespoons butter
• 2  tablespoons flour
• 1⁄2 cup milk
• 1⁄2 cup white wine
• 1  small onion, grated
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon curry powder
•  breadcrumbs

Directions

1. Flake crabmeat. Remove stiff membranes. Melt butter, remove from heat. Blend in flour. Gradually add milk and wine. Stir until smooth. Add seasonings. Cook over low heat, stirring constantly, about 2 minutes. Add crabmeat and mushrooms.
2. Place in greased casserole or shells. Sprinkle tops with bread crumbs. Dot with butter. Bake in a 350* oven for 30 minutes.