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Company Crab Casserole
This recipe was the Grand Prize Winner in the 1973 National Hard Crab Derby in Crisfield, MD. It takes about 45 minutes to prepare.
Credited to Mildred Warwick of Upper Fairmont, MD.
- 1 pound lump crab meat
- 1 can (15 ounce) artichoke hearts, drained
- 1 cup Half & Half
- 1 can (4 ounce) sliced mushrooms, drained
- 2 tablespoons cereal crumbs
- 1 tablespoon grated Parmesan cheese
- 2½ tablespoons flour
- dash cayenne pepper
- 2 tablespoons sherry
- 2 tablespoons butter or margarine
- dash paprika
- ½ teaspoon salt
Cut artichoke hearts in half and place in a well greased, shallow 1½ quart casserole.
Cover with mushrooms and crab meat. Melt butter. Blend in flour and seasonings. Add cream gradually and cook until thick, stirring constantly. Stir in sherry.
Pour sauce over crab meat. Combine crumbs and cheese. Sprinkle over sauce. Sprinkle with paprika. Bake in a very hot oven (450 degrees) for 12 to 15 minutes or until bubbly.