Crabmeat Casserole

Yield:  4 Servings


4 tablespoons unsalted butter

6 green onions, trimmed and finely chopped

6 sun-dried tomatoes, packed in oil, drained and finely chopped

2 teaspoons dried tarragon

3 teaspoons Dijon mustard

1-½ cups milk

½ cup heavy cream

1 large egg, lightly beaten

1 lb cooked crabmeat, picked over for shell and cartilage

2 tablespoons cream sherry

Salt and freshly ground white pepper

1 ¼ cup fresh bread crumbs


Preheat oven to 375 degrees F.  Butter a 1 ½ quart soufflé dish or casserole.  Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat.  Add the green onions and sauté until softened, about 3 minutes.  Add the sun-dried tomatoes and tarragon; sauté another 2 minutes.  Whisk in 2 teaspoons of the mustard, the milk and cream.  Bring to a boil, then simmer uncovered for 5 minutes.  Beat a little of the hot milk mixture into the egg mixture, then beat this mixture back into the remaining milk mixture.  Stir in the crabmeat and sherry; season with salt and white pepper.  Cook over low heat until all is heated through, 2-3 minutes more.  Transfer the crabmeat mixture to the prepared dish.  Melt the remaining 2 tablespoons butter and swirl in the remaining 1 teaspoon mustard.  Toss with the fresh bread crumbs to coat and then sprinkle the crumbs over the top of the casserole.  Bake the casserole until lightly browned and bubbling, approximately 25-30 minutes.  Serve immediately with baguettes or Crostini. 


Source:  Sarah Leah Chase – Cold Weather Cooking – 1990