Name: Lump Crab & Wild Rice Casserole
Ingredients: 3 cups long-grain wild rice (cooked); 1 lb. fresh lump crabmeat; 1/2 lb. mushrooms (quartered); 1/2 stick unsalted butter; 1/2 cup white wine; White Sauce; 1/2 stick unsalted butter; 2 1/2 tablespoons all-purpose flour; 1 1/4 cups whole milk; 1/2 teaspoon garlic salt; 1/2 teaspoon celery salt; 1 teaspoon paprika; 1/4 teaspoon ground cayenne; pepper; 2 cups grated sharp Cheddar cheese (divided); 1/4 cup cooking sherry; 1/2 cup fresh chopped parsley

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Lump Crab & Wild Rice Casserole

Course: Casserole, Main Course

Keyword: crab, wild rice

Servings:

Author: Our State

Ingredients

3 cups long-grain wild rice cooked
1 lb. fresh lump crabmeat
1/2 lb. mushrooms quartered
1/2 stick unsalted butter
1/2 cup white wine
White Sauce
1/2 stick unsalted butter
2 1/2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1 teaspoon paprika
1/4 teaspoon ground cayenne
pepper
2 cups grated sharp Cheddar cheese divided
1/4 cup cooking sherry
1/2 cup fresh chopped parsley

Instructions

Preheat oven to 350°. Grease a 9 x 13-inch baking dish with butter. Set aside.
Melt butter in a saucepan; sauté mushrooms on medium heat for 2 to 3 minutes. Add wine and simmer until mushrooms are tender. Remove from heat and set aside.
For the sauce: In a pan, melt butter over medium to medium-low heat and whisk in flour. Gradually stir in milk. Add seasonings and half of the cheese. Stir until thickened. Lower heat and stir in sherry. Add crab and parsley and simmer just until bubbling.
Spread cooked rice evenly in the prepared baking dish. Spread the mushroom mixture evenly over the rice. Pour the white sauce with crab over the rice and mushroom mixture. Top the casserole with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and casserole is bubbling.