Options

Format:
Include:
PRINT
Community Recipe
from [alemmom]
Crab Augratin

Crab Augratin

This I originally made with cans of crabmeat. I think this would be delicious with fresh crabmeat. This is a rich casserole that can be an entree or a dip for a party. NOTE The last time I made this was probably 1982.

  • Yield: 9 servings

Ingredients

  • 1/2 cup(s) butter
  • 3/8 cup(s) onion chopped
  • 3/8 cup(s) green pepper chopped, diced
  • 3/4 cup(s) flour
  • 1 1/2 teaspoon(s) salt
  • 3/16 teaspoon(s) pepper
  • 1 dash(es) cayenne pepper
  • 1 1/2 teaspoon(s) dry mustard
  • 2 1/4 cup(s) milk
  • 1 1/2 tablespoon(s) lemon juice
  • 1 1/2 teaspoon(s) worchestershire sauce
  • 18 ounce(s) crab meat flaked
  • 1 cup(s) cheddar cheese
  • 3/4 cup(s) buttered bread crumbs

Preparation

Melt butter in saucepan over low heat. Add onions and peppers, cook slowly until tender. Remove onions and peppers. Blend flour, salt, pepper, cayenne and mustard together. Stir into butter, add milk stirring constantly. Cook until sauce is smooth and thickened. Take off heat, fold in lemon juice, worchestershire, crab meat, 2/3 of cheese, sauteed veges. Place in a 2 quart casserole dish. Spread crumbs and remaining cheese around edge of dish. Heat at 325 for 15-20 minutes.

Go to Full Version of

Crab Augratin Recipe

advertisement