Categories: Casserole, Main Dish, Seafood

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup finely chopped sweet onion
• 1/2 lb sliced white mushroom
• 1/3 cup unbleached all-purpose flour
• 1 teaspoon Old Bay Seasoning
• 3 cups milk
• 1 tablespoon cream sherry
• 1 teaspoon Worcestershire sauce
• 1 1/2 cups finely shredded swiss cheese (Gruyere)
• 1 lb lump crabmeat, picked over for shells and cartilage
• salt
• fresh ground black pepper
• 2 cups cooked rice
• Topping:
• 1 cup crushed buttery cracker crumb (such as Ritz)
• 1/2 cup finely grated parmesan cheese
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 tablespoons pure olive oil

Directions

1. Melt the butter in a medium saute pan over medium heat; add in onion; saute for 2 minutes, until onion is softened.

2. Add in mushrooms; saute until mushroom liquid is absorbed and the mushrooms begin to color, 5-7 minutes.

3. Sprinkle the flour and Old Bay seasoning over the vegetables; cook, stirring to cook the flour, for about 2 minutes.

4. Slowly add in the milk, scraping up any bits stuck to the bottom of the pan, and bring the sauce to a boil.

5. Add in the sherry and Worcestershire sauce; stir to blend.

6. Remove the pan from heat and add the cheese a little at a time, stirring until all the cheese is melted.

7. Fold in the crabmeat, being careful not to break up the lumps; season with salt and pepper.

8. Coat the bottom of a 2 quart casserole dish with nonstick cooking spray.

9. Stir about 1 cup of the crab mixture into the rice, and line the bottom of the casserole with the rice.

10. Top with the remaining crab mixture.

11. Preheat oven to 350°; in a small bowl, stir together the cracker crumbs, Parmesan cheese, and parsley.

12. Toss with the oil until moist; sprinkle the crumbs over the casserole and bake for 25-30 minutes, until bubbling and the topping is golden; let rest for 5 minutes before serving hot.

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