Crabmeat Casserole

Ingredients

• 1 pound crabmeat (2 cans)
• 3 hard boiled eggs
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon horseradish
• 1 teaspoon dry mustard
• % teaspoon salt
• % teaspoon Worcestershire sauce
• dash red pepper
• bread crumbs
• paprika

Method

1. 1

   Pick crabmeat free of shell.

2. 2

   Chop eggs.

3. 3

   Make white sauce: melt butter in a pan; add flour, mix until smooth.

4. 4

   Add milk and stir over low heat until sauce thickens.

5. 5

   Add lemon juice, horseradish, mustard, salt, Worcestershire Sauce, and pepper.

6. 6

   Add crabmeat and egg mixture.

7. 7

   Mix well.

8. 8

   Pour into casserole dish.

9. 9

   Brown bread crumbs with butter in a frying pan.

10. 10

    Pour over casserole and sprinkle with paprika.

11. 11

    Bake at 375 degrees for 30 to 40 minutes until well browned.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 3. The excerpt below is the record exactly as published.

CRABMEAT CASSEROLES 4 tablespoons butter 4 tablespoons flour 2 cups milk 4 unbeaten egg yolks 1 pound fresh crabmeat 2 teaspoons lemon juice 2 teaspoons prepared mustard salt pepper dash of Worcestershire sauce additional half lemon browned-in-butter mushrooms bread crumbs (tinned or fresh) grated Parmesan cheese Make a white sauce out of the butter, flour and milk, and when it is thick, add the seasoning. Gradually stir in the egg yolks, unbeaten, the crabmeat, and the mushrooms. Then pour into individual casseroles. (1 you haven’t these, pour into large one.) Put some buttered crumbs on toy and Parmesan on top of that and bake at 375 degrees for 15 minutes. Jus before serving, squeeze a bit of lemon juice over each one. (Recipe calls for 1 wine glass of white wine, or more.) FRIED HARD CRABS Clean hard crabs, remove claws and crack with a hammer, cut body in half. Rinse and place in colander, salt and flour. Cook quickly in a heavy skillet in hot oil. Place crabs in skillet so that the edge where the body was cut will be standing in oil. Brown. Turn crabs flat and fry on both sides. Fry claws until brown and crispy. Mrs. John R. Williams Crab Point Club CRABMEAT CASSEROLE 1 pound crabmeat (2 cans) 3 hard boiled eggs 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 tablespoon lemon juice 1 teaspoon horseradish 1 teaspoon dry mustard % teaspoon salt % teaspoon Worcestershire sauce dash red pepper bread crumbs paprika

Cook this with the app: pantry check, scaling, and the assistant.