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Crabmeat Casserole Recipe

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This recipe for Crabmeat Casserole, by , is from The Jordan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorenda Edwards
Added: Sunday, June 8, 2008


1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
4 tbsp all-purpose flour
1 cup milk
2 tbs fresh lemon juice
salt and cayenne to taste
1/2 pound regular crabmeat, pick over for shells and cartilage
1/2 pound claw crabmeat
1/4 cup dried fine bread crumbs
1/4 cup grated Parmesan cheese

Preheat the oven to 350

Saute the green onions, celery and bell peppers in the butter in a heavy saucepan over medium heat. Blend in the flour. Slowly add the milk, stirring constantly, until the mixture is thick and creamy.

Add the lemon juice and season with salt and cayenne. Gently stir in the crabmeat. Spoon the mixture into a lightly greased baking dish. Top with the bread crumbs and cheese.

Bake for 20 minutes or until bubbly and lightly brown on top

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