Shelly's Recipe

TEXAS CRAB AND WILD RICE CASSEROLE

Category: Casseroles - Seafood

1 lb lump crabmeat
1/4 cup lemon juice
1/2 tsp salt
1/4 cup butter
2 1/2 tbsp flour
1 1/2 cups milk
1/2 tsp garlic salt and celery Salt and pepper, to taste
1 tsp parsley flakes
1 cup grated cheddar cheese
2 tbsp white wine, optional
6 cups cooked wile rice
6 oz canned sliced mushrooms, drained

Combine first 3 ingredients in a medium bowl and refrigerate while preparing sauce.

Sauce: Melt butter in a saucepan. Add flour; cook and stir for 1 minute. Add milk slowly, stirring constantly, cooking until sauce thickens.

Add seasonings, cheese and wine. Stir until cheese melts and sauce is smooth. Drain crabmeat; add to sauce and heat until bubbly. Layer cooked wile rice in bottom of a lightly oiled 2 quart casserole dish. Pour crabmeat and sauce over rice. Top with mushroom slices and bake at 350 for 30 minutes or until lightly browned.