Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped onion
   1      cup           chopped green pepper
   1      cup           chopped celery
   1      pound         butter
   2      pounds        lump crabmeat
     1/2  cup           chopped parsley
   4      teaspoons     salt -- divided
   1      teaspoon      Tabasco
   2                    lemons -- juice of
   1      can           pimento -- drained and (2oz)
                        chopped
   1      can           mushrooms drained -- (16oz)
   1      cup           sherry
   1      cup           flour
   1      teaspoon      pepper
   4      cups          milk
   1      cup           cracker crumbs

Preparation:

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 9