Recipes · Main Dishes · Seafood
Robertson’s Crab Casserole
- Meal
- Main courses
- Issue
- FEBRUARY 2019
Ingredients
- 2 celery ribs, chopped fine
- 1 medium bell pepper, chopped fine
- 1 medium onion, chopped fine
- Butter or nonstick spray
- 6 cups evaporated milk
- 3 cups chicken or shrimp stock
- Flour paste for thickening (1 part flour to 2 parts cold water, whisked together)
- Salt to taste
- Few drops yellow food coloring
- 1 Tbs. chopped pimiento
- 1/4 cup real sherry, not cooking sherry
- 1 lb. claw crabmeat
- Grated sharp cheddar cheese for garnish
- Pimiento strips for garnish
Method
Preheat the oven to 325°F
Sauté celery, peppers, and onion in butter or oil spray until soft. Set aside.
In a separate pot, combine evaporated milk and chicken or shrimp stock. Bring to a simmer, almost to the boiling point, stirring often. Add the reserved vegetables. Add two to three tablespoons of the flour paste. Cook mixture until slightly thickened. Add salt and the yellow food coloring. Stir in pimiento. Add sherry and stir well.
Remove the pot from the heat and let mixture cool. Divide crabmeat as desired into individual dishes or ramekins, about six to eight ounces in size. Pour milk mixture over crab. Top with sharp cheddar cheese and pimiento. Bake until slightly bubbly and cheese is melted and beginning to brown, about 15 minutes.
From “Déjà Food.”