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Texas Star Crab Meat Casserole Recipe
|Lump crab meat||1 Pound|
|Lemon juice||1⁄4 Cup (4 tbs) (3 Lemons)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Flour||2 1⁄2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Parsley flakes||1 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|White wine||2 Tablespoon|
|Cooked wild rice/Wild rice mix||6 Cup (96 tbs)|
|Canned sliced mushrooms||6 Ounce, drained (1 Can)|
Calories 273 Calories from Fat 83
% Daily Value*
Total Fat 10 g15%
Saturated Fat 5.9 g29.7%
Trans Fat 0 g
Cholesterol 72.1 mg
Sodium 638.3 mg26.6%
Total Carbohydrates 29 g9.8%
Dietary Fiber 4 g16.1%
Sugars 2.8 g
Protein 16 g31.9%
Vitamin A 7.8% Vitamin C 21.9%
Calcium 17.8% Iron 3.8%
*Based on a 2000 Calorie diet
Melt the butter in a medium saucepan.
Whisk in the flour; cook and stir for about 1 minute.
Add the milk slowly, stirring constantly; cook until thickened.
Stir in the garlic salt, celery salt, parsley flakes, Cheddar cheese and wine; cook until cheese is melted and sauce is smooth, stirring constantly.
Drain the crab meat; add to the cheese sauce and heat until bubbly.
Layer the wild rice in a lightly oiled 2 quart casserole.
Layer the crab meat mixture over the rice.
Top with mushroom slices.
Bake at 350 degrees for about 30 minutes or until lightly browned.