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Mary Virginia Gillions’ Crabmeat Casserole Recipe

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This recipe for Mary Virginia Gillions’ Crabmeat Casserole, by , is from Dungans of the Northern Neck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Dungan Thomas

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp butter
3 Tbsp flour
1 T fresh parsley, chopped
1 tsp yellow mustard
2 tsp lemon juice
1 tsp salt
¼ tsp pepper
1 C milk
1 lb crabmeat
2 hard boiled eggs, chopped fine
cracker crumbs
paprika

Directions:
Directions:
Melt butter in large skillet. Add flour and stir until smooth. Stir in parsley, mustard, lemon juice, salt, and pepper. Slowly add milk, stirring until smooth. Heat until thick, stirring constantly. Fold in crabmeat and eggs, and turn into buttered casserole dish. Sprinkle cracker crumbs and paprika on top, and dot with butter. Bake at 425º until brown.

Personal Notes:
Personal Notes:
Mary Virginia Gillions’ youngest daughter, Karen, became a dear friend in high school. We didn’t realize it at the time, but the Gillions and Dungan families are related — two Gillions brothers married two Dungan sisters shortly after the Civil War. Mrs. Gillions once served this recipe when I was visiting their home, and I later asked for the recipe. Karen called it out to me over the phone as her mother recited it to her. I still have the envelope on which I jotted down the recipe!— Mary Dungan Thomas

 

 

 

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