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Crab & Mushroom Supreme
  • 1 pound backfin crab meat
  • 1/4 cup butter
  • 1/4 teaspoon dry mustard
  • 2 cups light cream
  • 1 package frozen pastry shells (baked)
  • 1 small can of sliced mushrooms
  • 1/4 cup all-purpose flour
  • dash of cayenne pepper
  • 1/2 cup Parmesan cheese
Add 1/4 cup butter to skillet; when melted, blend in flour and seasonings. Stir in cream all at once. Cook, stirring constantly until mixture thickens and comes to a boil. Add crab meat and mushrooms to sauce. Heat through, about 2-3 minutes. Stir in Parmesan cheese, salt and pepper to taste. Garnish with fresh parsley. Keep warm in chafing dish over hot water. Serve in pastry shells or over hot parslied rice. Makes 6 servings.
This recipe is credited to Mrs. Joyce Schaefer of Seaford, DE and was the Second Place Senior Range Division Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
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