Crab-Mushroom Casserole

 

1/4 C. Butter

1/4 C. Flour

2 T. parsley, finely chopped

2 T. onions, finely chopped

1/4 C. celery, finely chopped

1/4 C. Bell Pepper, finely chopped

1 lb. Fresh Mushrooms

1 1/2 C. Bullion

2 Egg Yolks, slightly beaten

3/4 tsp. Salt

1 lb. lump Crabmeat

1/4 C. Sherry

1/4 C. sharp Cheddar, grated

Buttered Bread Crumbs

 

Melt butter in saucepan; blend in flour, parsley, onion, celery, and bell pepper. Cook until golden. Clean mushrooms; slice and add to mixture. Cook 10 minutes. Slowly stir in bouillon and cook over low heat until mixture thickens. Remove from heat. Stir cooked mixture into egg yolks, a little at a time, so as not to curdle. Add salt, crabmeat and sherry. Pour into 1 1/2 qt. baking dish. Sprinkle cheese and bread crumbs on top. Bake in preheated 350 degree oven for 45 minutes or until top is browned and bubbly.