Crabmeat Au Gratin 1

1/4 lb butter
2 cloves garlic, juice preferably
2 lb lump crab meat
One 8 oz can mushrooms
1-1/2 cups sharp Cheddar cheese, grated
1/2 cup dry wine, preferably sauterne
4 tbs flour
1 cup light cream
1 cup milk (often takes more to get right consistency, depending upon amount of moisture in crabmeat)
2 tsp hot pepper sauce
Salt to taste

Saute flour in butter lightly. Add cream and milk. Cool until thick. Add garlic juice, hot pepper sauce, wine, mushrooms with juice, then half of grated cheese, stirring constantly. When sauce is smooth and creamy, add crabmeat. Place in well-buttered casserole. Sprinkle with remainder of cheese. Dust with paprika. Bake in slow oven until cheese is melted and brown.

Serves 8.

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Cajun Country -- New Iberia, Louisiana