Crab-Noodle Casserole

Recipe

• 1 pound backfin crabmeat
• ¼ cup butter
• 3 tablespoons flour
• 2 cups milk
• ½ cup heavy cream
• 1 ½ teaspoons salt
• ¾ teaspoon paprika
• ¼ teaspoon white pepper, freshly ground
• 1 tablespoon onion, minced
• ¼ cup dry sherry
• 6 ounces broad egg noodles
• 3 tablespoons butter, melted
• 1 cup soft bread crumbs

Remove any shell or cartilage from crabmeat. In a medium saucepan, melt ¼ cup of butter over medium heat. Stir in flour. Add milk and cream gradually and cook, stirring constantly, until thickened. Add salt, paprika, pepper and onion. Stir in crabmeat. When it is heated, remove it from heat. Add sherry.

Meanwhile, cook noodles according to package directions. Drain and stir into crab mixture. Place in a 1-quart greased casserole. Mix bread crumbs with 3 tablespoons of melted butter and sprinkle over top. Bake at 375° F for 30 minutes or until thoroughly heated and bubbly.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas