James's Crab Avocado Casserole
1/2 lb Mushroom, chopped
1/4 cup Butter, unsalted
3 tbl Flour
1 1/2 cup Milk
Salt and pepper
1/4 cup Dry white wine
2 med Avocado, sliced
3 tbl Lemon juice, freshly squeezed
1 lb Crabmeat, fresh
1 cup Bread crumbs, soft
Method :
Preheat oven to 350F. Saute mushrooms in tow tablespoons of melted butter in a
skillet over medium heat. Remove mushrooms and set aside. Melt an additional
three tablespoons of butter and stir in flour to make a roux.
Cook over low heat five minutes. Stir in milk and cook until sauce is thick and
bubbly. Remove from heat, add salt and pepper to taste, wine, and mushrooms. Set
aside.
Mix avocado slices with lemon juice and a dash, each of salt and pepper. In a
buttered two quart casserole, layer avocado and crab alternately (in three
layers), pour mushroom sauce over top.
Melt remaining butter and add bread crumbs. Sprinkle crumbs over casserole and
bake 20 minutes until just heated through. Overcooking will result in a bitter
flavor.