Crabmeat Casserole

(6 servings)

1 green pepper, seeded
3/4 pound mushrooms
3 small white onions
2 Tbsp chopped parsley
1-1/2 pounds fresh crabmeat, picked over well to remove any bits of shell or cartilage
6 Tbsp butter
5 Tbsp flour
1-1/2 cups milk
1/2 cup half-and-half cream
1/2 tsp salt
Freshly ground pepper to taste
Few grains of cayenne
1/2 cup dry sherry
1/2 cup dry breadcrumbs

Chop fine the pepper, mushrooms, and onions and mix with parsley and crabmeat, which has been broken into small pieces.

Preheat oven to 350 F.

In saucepan melt butter, add flour and stir with whisk until blended. Meanwhile, bring milk and cream to a boil and add all at once to butter-flour mixture, stirring vigorously with whisk until sauce is thickened and smooth.

Combine sauce with crabmeat mixture and season with salt, pepper and cayenne. Remove from heat and add the sherry.

Pour into buttered casserole, sprinkle with crumbs, dot with additional butter and bake 30 minutes.