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A buttery jumbo lump crab meat and sherry crab casserole recipe
Some dishes are timeless. This is one of them. Try it for lunch with a light Chardonnay
or a Chesapeake blanc. Fill out the meal with fresh baked bread and a tossed green salad.
- ¾ cup butter
- ½ teaspoon salt
- pinch black pepper
- pinch cayenne pepper
- pinch garlic powder
- 1½ teaspoons lemon juice
- ¼ cup dry sherry
- 1 pound jumbo lump crab meat
- paprika for garnish
Melt the butter in pan. Add the seasonings, lemon juice and sherry. Remove from heat and
gently mix in the crab meat.
Put the mixture in six individual ramekins or in a 1-quart shallow baking dish. Sprinkle
paprika over the top.
Bake at 350 degrees until piping hot, about 10 to 15 minutes. Serve at once. Yields 6