Crab-Mushroom Casserole<\/p>\n
<\/p>\n
1\/4 C. Butter<\/p>\n
1\/4 C. Flour<\/p>\n
2 T. parsley, finely chopped<\/p>\n
2 T. onions, finely chopped<\/p>\n
1\/4 C. celery, finely chopped<\/p>\n
1\/4 C. Bell Pepper, finely chopped<\/p>\n
1 lb. Fresh Mushrooms<\/p>\n
1 1\/2 C. Bullion<\/p>\n
2 Egg Yolks, slightly beaten<\/p>\n
3\/4 tsp. Salt<\/p>\n
1 lb. lump Crabmeat<\/p>\n
1\/4 C. Sherry<\/p>\n
1\/4 C. sharp Cheddar, grated<\/p>\n
Buttered Bread Crumbs<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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;…<\/p>\n