Eva's Crab Casserole
crab casserole 
 
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. 
 
  variations
1.   the crab can be substituted with artificial crab, scallops or lobster.
2.   coarsely grated cheese can be added as a topping.
3.   dill, coriander or cayenne can be used as additional seasoning.
4.   a cup of frozen peas can increase the vegetable component of this.
5.   this recipe can be easily adapted to use leftover meat instead of crab.
 
-- 
(ID: 11151) Mirror: rec.food.recipes: Mon, Aug 25, 2003


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