Crabmeat and Mushrooms

1/4 lb Fresh Mushroom
1/2 cup White Wine
1/2 tsp Dry Mustard
1/4 tsp Tarragon
6 tbs Butter
2 tbs Flour
1/2 cup Milk
1/8 tsp Louisiana Hot Sauce
1 lb Crabmeat
3/4 cups Bread Crumbs

*** Saute fresh mushrooms in 2 tbs butter. In a saucepan, melt 2 tbs butter; blend in flour. Stir in milk, wine, mustard, and seasonings. Cook until thickened; add crabmeat and mushrooms. Place in casserole dish; sprinkle top with bread crumbs and dot with remaining butter. Bake, uncovered, at 350F for 30 min.

Yield: 4 Servings

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana