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Tappahannock Crab Casserole
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon mustard
  • 1 1/2 cups milk
  • 1/2 teaspoon Worcestershire sauce
  • dash hot sauce
  • 1/4 cup grated parmesan cheese
  • 1 pound backfin crab meat
  • 1 (1-pound) can artichoke hearts, drained
  • 1/2 cup buttered bread crumbs
  • 1/4 cup grated parmesan cheese
Melt butter; stir in flour, salt, pepper and mustard until smooth. Gradually add milk and cook until thickened, stirring constantly. Add Worcestershire sauce, hot sauce, 1/4 cup parmesan cheese and crab meat; mix well. Arrange artichoke hearts in bottom of a 1 1/2-quart casserole. Spoon in crab mixture. Top with buttered bread crumbs which have been mixed with 1/4 cup parmesan cheese. Bake at 350 degrees for 30 to 40 minutes. Serves 6 to 8.
We found this recipe to be especially good and an easy meal for all occasions. Drink a well-chilled, first-rate Chardonnay with this dish.
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