Preparation / Directions:
Pull crab meat apart and remove stiff membranes. Sauté mushrooms in butter. (If mushrooms not fresh, add later.)
Make a cream sauce blending melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and hot sauce.
Cook 2 or 3 minutes, then add crab meat and mushrooms.
Place in casserole; sprinkle top with bread crumbs and dot with butter.
Bake at 350F for 30 minutes uncovered. Cover before serving.
This can also be made with shrimp, or crab meat and shrimp.
From Mrs. J. Burton LeBlanc, "River Road Recipes" published by The Junior League of Baton Rouge, Louisiana