Crab Casserole

Directions

1. 1
   Melt the butter in a medium saute pan over medium heat; add in onion; saute for 2 minutes, until onion is softened.
2. 2
   Add in mushrooms; saute until mushroom liquid is absorbed and the mushrooms begin to color, 5-7 minutes.
3. 3
   Sprinkle the flour and Old Bay seasoning over the vegetables; cook, stirring to cook the flour, for about 2 minutes.
4. 4
   Slowly add in the milk, scraping up any bits stuck to the bottom of the pan, and bring the sauce to a boil.
5. 5
   Add in the sherry and Worcestershire sauce; stir to blend.
6. 6
   Remove the pan from heat and add the cheese a little at a time, stirring until all the cheese is melted.
7. 7
   Fold in the crabmeat, being careful not to break up the lumps; season with salt and pepper.
8. 8
   Coat the bottom of a 2 quart casserole dish with nonstick cooking spray.
9. 9
   Stir about 1 cup of the crab mixture into the rice, and line the bottom of the casserole with the rice.
10. 10
    Top with the remaining crab mixture.
11. 11
    Preheat oven to 350; in a small bowl, stir together the cracker crumbs, Parmesan cheese, and parsley.
12. 12
    Toss with the oil until moist; sprinkle the crumbs over the casserole and bake for 25-30 minutes, until bubbling and the topping is golden; let rest for 5 minutes before serving hot.