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Crabmeat Supreme

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup onions
chopped
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1 cup green bell peppers
chopped
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1 cup celery
chopped
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1 pound butter
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2 pounds crab meat
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½ cup parsley leaves
chopped
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4 teaspoons salt
divided
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1 teaspoon red hot pepper sauce
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2 each lemons
juice of
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2 ounces pimentos
canned, drained, chopped
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16 ounces mushrooms, canned
drained
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1 cup sherry
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1 cup all-purpose flour
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1 teaspoon black pepper
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4 cups milk
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1 cup cracker crumbs
*

Ingredients

Amount Measure Ingredient Features
237 ml onions
chopped
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237 ml green bell peppers
chopped
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237 ml celery
chopped
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453.6 g butter
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907.2 g crab meat
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118 ml parsley leaves
chopped
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2E+1 ml salt
divided
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5 ml red hot pepper sauce
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2 each lemons
juice of
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57.8 ml/g pimentos
canned, drained, chopped
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462.4 ml/g mushrooms, canned
drained
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237 ml sherry
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237 ml all-purpose flour
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5 ml black pepper
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946 ml milk
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237 ml cracker crumbs
*

Directions

Cook onion, pepper and celery in half of the butter; do not brown.

Remove from the heat and combine with crab, parsley, 2 teaspoons salt, hot pepper sauce, lemon juice, pimentos, mushrooms, and sherry.

Combine flour, remaining salt, and pepper in double boiler.

Slowly stir in milk and cook until mixture is smooth, stirring.

Remove from heat and stir in butter until melted.

Combine with crab mixture.

Pour into casserole and sprinkle with crumbs.

Bake in a preheated 325℉ (160℃) oven for 20 minutes.

Note: May be assembled ahead of time and chilled. This recipe is easily doubled.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 548g (19.3 oz)
Amount per Serving
Calories 88568% from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 41g 207%
Trans Fat 0g
Cholesterol 310mg 103%
Sodium 2702mg 113%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 14%
Sugars g
Protein 82g
Vitamin A 60% Vitamin C 92%
Calcium 40% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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