CRAB AND MUSHROOM

Crab and mushroom casserole using fresh or frozen and even canned crab. Along with fresh mushrooms and a good chicken stock or fish stock which can be found on best made soups I have put a link below. This casserole serves 6

1 stick butter

1 1/2 pounds crab meat

16 oz mushrooms

1/3 cup flour (all purpose)

1 1/2 cups chicken stock

1 1/2 cups light cream

1 cup bread crumbs

1 cup shredded swiss cheese

salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350f and butter 1 1/2 quart casserole dish.

2. Melt 2 tbsp butter in a large skillet over medium heat. Add mushrooms and cook for 5 minutes until tender and place in casserole dish.

3. Melt 4 tbsp butter in a skillet over medium heat. Add flour and stir until blended. Remove from heat and whisk in cream and stock. Season with salt and pepper to taste. Place on medium heat until thickened.

4. Spread crab meat over mushrooms and pour sauce all over. Melt remaining butter in small sauce pan and mix with bread crumbs. Sprinkle over sauce and spread cheese.

5. Bake until brown about 30 - 35 minutes

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