Crabmeat and Mushroom Casserole

1/4 cup butter or margarine
1/4 cup minced onion
1/4 cup minced celery
1/4 cup minced green pepper
1 lb mushrooms, sliced
1/4 cup flour
2 cups chicken stock
1 lb crabmeat
2 egg yolks, slightly beaten
3/4 tsp salt
Dash ground ginger
1/4 cup grated cheddar cheese

Melt butter in saucepan and add onion, celery and green pepper. Cook until golden. Add mushrooms to mixture in saucepan and cook 10 minutes. Blend in flour. Add chicken stock and crabmeat and cook until mixture is thickened. Remove from heat and stir mixture into egg yolks. Add salt and ginger. Pour into shallow 1-1/2 quart baking dish, sprinkle with cheese and bake in moderate 350F oven 45 minutes or until browned.

Serves 6 to 8.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana