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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Savannah Crab Casserole Recipe

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This recipe for Savannah Crab Casserole is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons butter, divided
1 small onion, chopped
1 green pepper, chopped
3 tablespoons flour
1-1/2 cups whole milk, or half and half
2 slices bread, toasted and finely crumbled
1 teaspoon ketchup
1/2 teaspoon prepared mustard, such as Dijon
2 tablespoons lemon juice
salt and pepper to taste
1 pound crab meat, picked through twice for shells
1 cup soft bread crumbs
Paprika
Directions:
Directions:
Preheat oven to 350 degrees. Sauté onion and green pepper in 2 tablespoons butter until tender. In a separate pan, make a white sauce. Melt 2 tablespoons butter, whisk in flour, and add milk or half and half, stirring until smooth and thick. Add toasted bread crumbs, vegetables, ketchup, mustard, and lemon juice to white sauce. Taste and season. Fold crab meat into white sauce mixture. Place crab mixture into 1-1/2 quart casserole, lightly greased. In a small skillet, melt final 2 tablespoon butter, stir in bread crumbs until moistened. Top casserole with buttered crumb. Sprinkle with paprika. Cover and refrigerate. Keep it refrigerated until ready to serve. Cook uncovered for 20 minutes until hot and bubbly.
Personal Notes:
Personal Notes:
Cool and serve in a chafing dish. May be used as a spread for crackers!

 

 

 

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