Crab Casserole (version 2)

Category: Fish & Seafood, Side Dishes


2 Tbsp oil
4 cup linguine, cooked
1/4 lb mushrooms, sliced
black pepper to taste
3 Tbsp flour
2 cup milk
1/4 tsp tarragon, dry, crumbled
1/4 cup chopped parsley
1/2 cup white wine
1 Tbsp soy sauce
2 Tbsp lemon juice
1/2 cup chopped ripe tomatoes
12 oz crab meat, cooked
salt, to taste
2 Tbsp plain bread crumbs


Preheat oven to 375 F. In a small saucepan heat oil and saute the mushrooms with black pepper at a heat high enough to keep the mushrooms frying. When the mushrooms are wilted, add the flour and continue cooking for 2 minutes, stirring constantly. Remove the pan from the heat and add the milk all at once, stirring vigorously to make the mixture smooth. Return the saucepan to the element set on low and cook stirring until mixture thickens. Stir in the lemon juice, white wine, seasonings and soy sauce. Add the crab, parsley and tomatoes. Lightly oil a large casserole dish. Place pasta in an even layer on the bottom of the dish. Spoon crab sauce mixture on the pasta. Sprinkle the top with bread crumbs. Bake for 30 minutes or until heated through.

Other recipe variations of Crab Casserole :

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