Texas Star Crab Meat Casserole Recipe
Ingredients
| Lump crab meat | 1 pound | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Flour | 2 1/2 Tablespoon | |
| Milk | 1 1/2 Cup (16 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 | |
| 6 cups cooked wild rice or wild rice mix | ||
| Sliced mushrooms | 1 Can (10oz), drained | |
Directions
Combine the crab meat, lemon juice and salt in a medium bowl; chill, covered, until ready to use.
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.
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.
Chef
