Crabmeat Supreme

Course : Seafoods
Serves: 16
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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 medium 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 / Directions:

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

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