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From "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 5 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 2 tablespoons minced onion
  • 1/2 teaspoon celery salt
  • 1 tablespoon grated orange rind, optional
  • 1 tablespoon minced parsley
  • 1 tablespoon minced green pepper
  • 1 pimento, minced
  • 2 tablespoons sherry
  • 1 egg, beaten
  • Dash of hot sauce
  • 1 teaspoon salt
  • Dash of black pepper
  • 1 pound fresh crab meat
  • Bread crumbs
  • 1 tablespoon butter

    TO PREPARE:

    Make white sauce of butter, flour and milk; then add next six ingredients.  Remove from heat.  Add sherry.  Add a little of the hot white sauce to egg; then add egg to rest of sauce.  Add hot sauce, salt, pepper and crab meat.  Put in 1-1/2 quart casserole -- sprinkling top with bread crumbs mixed with 1 tablespoon melted butter.  Bake in a 350 degree oven for 15 to 20 minutes.

    SERVES: 6-8

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