Little Crabmeat Casseroles

Ingredients

• 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

Method

1. 1

   Make a white sauce out of the butter, flour and milk, and when it is thick, add the seasoning.

2. 2

   Gradually stir in the egg yolks, unbeaten, the crabmeat, and the mushrooms.

3. 3

   Then pour into individual casseroles.

4. 4

   Put some buttered crumbs on top and Parmesan on top of that and bake at 375 degrees for 15 minutes.

5. 5

   Just before serving, squeeze a bit of lemon juice over each one.

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.

LITTLE 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

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