Bullock's Tea Room/ Crab Tetrazzini
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 4 ounces spaghetti
- 1⁄4 cup hot whipping cream
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 2 tablespoons grated parmesan cheese
- 1⁄2 teaspoon lemon juice
- 3⁄4 lb crabmeat
- 2 large mushrooms, sliced
- 2 1⁄2 teaspoons chopped black olives
- 3⁄4 teaspoon finely chopped parsley
- 1 1⁄2 teaspoons sherry wine
- 1⁄2 teaspoon onion juice (or onion salt)
- parmesan cheese, for topping
- paprika (for garnish)
-
BECHAMEL SAUCE
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 1⁄2 cups well-seasoned chicken stock
- 1 cup milk
- salt
- white pepper
directions
- Start heating the oven to 350 degrees.
- To make the bechamel sauce, melt butter, stir in flour and cook stirring for 1 minute.
- Gradually stir in the chicken stock until smooth.
- Add milk and cook and stir until thickened.
- Season to taste with salt and white pepper.
- Makes 2 cups.
- To make the TETRAZZINI, cook spaghetti according to package directions.
- Drain and keep warm.
- Gradually beat hot cream into egg yolks, then gradually add hot Bechamel Sauce, beating well.
- Turn into saucepan, cook stirring until boiling.
- Add butter and 2 tablespoons cheese.
- Combine lemon juice with crab.
- Add mushroom, olives, parsley, Sherry and onion juice and season to taste with salt.
- Add crab mixture to bechamel and combine.
- Place spaghetti in generously buttered 2-quart baking dish.
- Add crab mixture, making sure spaghetti is completely covered.
- Sprinkle generously with Parmesan cheese.
- Dust with paprika to taste.
- Bake at 350 F, until bubbly and heated through, about 20 minutes.
- Serve with Bullocks Orange Rolls, posted seprately.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.