Recipe Categories
Seafood
Crab Casseroles

Kat's Fresh Crab Wild Rice Mushroom Casserole

1 lb Crabmeat, fresh
1/4 cup Fresh Lemon Juice
1/2 tsp Salt
6 cup Wild Rice, cooked
1/2 lb Fresh Mushrooms, sauteed
1/4 cup Unsalted Butter
1 x Clove Garlic, minced
3 tbl All-purpose Flour
1 1/2 cup Milk
1/2 tsp Celery salt
1 tsp Dried Parsley
1 cup Cheddar Cheese, grated
2 tbl White Wine, (Non-Alcoholic Substitute: half water and apple juice)

 Method :
Today's main course is a fantastically fresh casserole that is easy to prepare in about an hour. The completed meal is best when complimented with a fresh green salad and hard rolls.
There is a wide variety of wild rice available for easy preparation at your local grocer's today. Select one that you're comfortable preparing, but avoid the long-grain raw type of wild rice, as it's a bit too dense for today's recipe.
Lightly oil a 2-quart casserole dish and reserve. Pre-heat oven to 350-F degrees.
If crabmeat is frozen, thaw, rinse and drain. If crabmeat is canned, rinse and drain. Blend the crabmeat, lemon juice, and salt in a mixing bowl and refrigerate while preparing sauce.
Prepare the wild rice as directed on the package and reserve. Saute the fresh mushrooms in a large skillet over medium heat with just enough butter to keep the mushrooms moist. Drain excess water if necessary, and reserve.
Melt the 1/4 cup butter in a saucepan over medium heat. Add the garlic and saute until fragrant, but not brown, about 3 minutes. Add the flour, and whisk and cook for about a minute more. Add the milk slowly, whisking constantly, and cook until the sauce thickens. Add the celery salt and dried parsley, grated cheddar cheese, and white wine. Stir until cheese is melted and sauce is creamy smooth.
Drain the crabmeat and add it to sauce; heat to the boil.
Place a layer of the cooked wild rice in bottom of the prepared casserole dish. Pour the crabmeat and sauce over the rice. Top with the sauteed mushroom slices and bake for about 30 minutes or until lightly browned. Serve warm.