Crabmeat Casserole with Bacon (1952)

• 1/2 lb crabmeat (chopped or flaked)
• 1 tomato, sliced
• 3 strips bacon
• Buttered bread crumbs
• 1/2 tbspn butter
• 1/4 cup water
• 1/2 clove garlic, chopped
• 1/2 cup grated sharp cheese
• 1 tbspn flour (heaping)
• 1/2 tspn dry mustard
• 1 tbspn vinegar
• 3/4 cup milk
• 1/2 tspn salt
• Red pepper

Combine butter, garlic, water, and cheese in double boiler, and cook 10 minutes over hot water. Mix flour mustard, vinegar, and stir milk into this. Add salt and pepper.

When mixed, add slowly to cheese mixture, and cook until quite thick. Put crabmeat in a buttered baking dish. Pour cheese cheese sauce over it. and top with bread crumbs. Cover top with tomato slices and bacon.

Cover the cook 35 minutes in 400 degree over. Just before serving, remove cover and brown bacon. Serves 4.

More "Lost" Shellfish Recipes

Celery Victor with Crab Legs or Shrimp (1946)

Shrimp Stroganoff (1978)

(Origin - "The Memphis Cook Book" published by The Junior League of Memphis, 1952. This recipe was contributed by Mrs. Keith M. Spurrier, Jr.)