I made this recipe this past weekend, trying to find something different to serve with our steaks. It seems like we are always serving steak with asparagus and a starch, like mac and cheese or a twice baked potato. I was in the mood for some seafood and searched my Jambalaya cook book for a good recipe and found this casserole.
I shared it online and you guys were dying for me to share the recipe! What I loved about it was that I was able to make it ahead of time before our company arrived and just kept it in the refrigerator until I needed to bake it.
All of us also said when we were eating it that this would be a wonderful addition to a Thanksgiving dinner!
Crabmeat Casserole
Ingredients
1 stick of butter (I used a garlic and herb Kerrygold)
1/2 cup chopped green onions
1/2 cup chopped yellow onion
5 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup dry sherry
1 (7 oz) can mushrooms, drained (and chopped very fine)
1 cup grated sharp cheddar cheese
2 bay leaves
3 lemons, seeded and sliced
1 tsp Worcestershire sauce
1 tsp seasoned salt
1/4 tsp Tabasco sauce
1 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley
1 (14 oz) can artichoke hearts, drained (also chopped very fine)
1 pound crabmeat (I used jumbo lump if you can get it)
1/4 cup seasoned breadcrumbs
1/2 cup freshly grated Parmesan cheese
Directions
Melt butter in a large skillet. Add green and yellow onions, and saute 3 minutes or until soft. Add flour and cook and stir until thick and bubbly. Add milk alternately with sherry and mushrooms. Simmer, stirring constantly. Add cheddar cheese and stir until melted. Add bay leaves, and next 7 ingredients. Simmer 5 minutes. Remove from heat and discard bay leaves and lemon slices. Arrange artichoke hearts in the bottom of a 2 quart casserole dish. Cover with crabmeat, and pour cheese sauce over top. Gently blend, but do not stir. Top with breadcrumbs and Parmesan cheese. Bake at 350 for 30 minutes or until bubbly. Yields 6 servings.
