Title: Texas Star Crabmeat Casserole
Categories: Casserole Seafood Main
Yield: 6 Servings
| 1 | lb | Lump crabmeat |
| 1/4 | c | Lemon juice (juice of 3; lemons) |
| 1/2 | ts | Salt |
| 1/4 | c | Butter or margarine |
| 2 1/2 | tb | All-purpose flour |
| 1 1/2 | c | Milk |
| 1/2 | ts | Garlic salt |
| 1/2 | ts | Celery salt |
| 1 | ts | Parsley flakes |
| 1 | c | Grated cheddar cheese |
| 2 | tb | White wine - optional |
| 6 | c | Cooked wild rice or uncle; ben's wild rice mixt |
| 6 | oz | Can sliced mushrooms; drained |
SOURCE; More Tastes & Tales from Texas with love by Peg Hein, copyright
1987, Sixth Printing, Oct. 1991, ISBN #0-9612881-1-0. MM format by Ursula
R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap
on Delphi - Cust 229. Combine crabmeat, lemon juice and salt in a medium
bowl and refrigerate while preparing sauce. Melt butter or margarine in a
medium saucepan. Add flour, stir and cook for about 1 minute. Add milk
slowly, stirring constantly, and cook until sauce thickens. Add seasonings,
cheese and wine (optional). Stir until cheese is melte and sauce is smooth.
Drain crabmeat, add to sauce and heat until bubbly. Layer cooked wild rice
in bottom of a lightly oiled 2 quart casserole dish. Pour crabmeat and
sauce over rice. Top with mushroom slices and bake at 350~ for about 30
minutes or until lightly browned. Serve with a crisp green salad and
crunchy rolls.