Crabmeat Bake

Name: Crabmeat Bake
Ingredients: 1/4 c. butter; 2 Tbsp. flour; 1 Tbsp. minced parsley; 1 Tbsp. chopped chives; 2 Tbsp. lemon juice; 1 small can mushrooms, drained; 1 tsp. salt; pepper to tate; 2 (7 1/2 oz.) cans crabmeat, drained (can substitute two 10 oz. cans medium sized shrimp); 1/2 c. grated Cheddar cheese; 1/2 c. buttered bread crumbs, browned; 1 c. milk; 1 tsp. grated lemon rind

13 ingredients

1 steps

Ingredients

1/4 c. butter
2 Tbsp. flour
1 Tbsp. minced parsley
1 Tbsp. chopped chives
2 Tbsp. lemon juice
1 small can mushrooms, drained
1 tsp. salt
pepper to tate
2 (7 1/2 oz.) cans crabmeat, drained (can substitute two 10 oz. cans medium sized shrimp)
1/2 c. grated Cheddar cheese
1/2 c. buttered bread crumbs, browned
1 c. milk
1 tsp. grated lemon rind

Directions

1

Melt butter. Add flour, salt, pepper, parsley and chives. Simmer 1 minute, then slowly add milk and cook until thick. Remove from heat. Cool. Add juice and rind slowly, blending well. Fold in mushrooms and seafood. Put in the refrigerator and season with seasoned salt after cooled. Put in baking shells. Sprinkle with cheese and make a ring on the outer edge of the shell with bread crumbs. Remove from the refrigerator 30 minutes before baking at 375° for 10 to 15 minutes.