Recipe - Crabmeat Supreme

1 cup Chopped onion
1 cup Chopped green pepper
1 cup Chopped celery
1 pound Butter
2 pound Lump crabmeat
One half cup Chopped parsley
4 teaspoon Salt, divided
1 teaspoon Tabasco
2 Lemons, juice of
1 cn (2oz) pimento, drained and
Chopped
1 cn (16oz) mushrooms drained
1 cup Sherry
1 Cflour
1 teaspoon Pepper
4 cup Milk
1 cup Cracker crumbs

Cook onion, pepper and celery in half of the butter; do not brown. Remove
from the heat and combine with crab, parsley, 2 teaspoons salt, Tabasco,
lemon juice, pimentos, mushrooms, and sherry.

Combine flour, remaining salt, and pepper in double boiler. Slowly stir in
milk and cook until mixture is smooth, stirring. Remove from heat and stir
in butter until melted. Combine with crab mixture.

Pour into casserole and sprinkle with crumbs. Bake in a preheated 325F.
oven for 20 minutes.

NOTES:

May be assembled ahead of time and chilled. This recipe is easily doubled.

Women's Circle May/June 92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini