Catherine Shult's Crab Casserole

This is a dish that makes its appearance at almost every party given by the friends of Ann Shult Griffith, a renowned Houston cook and hostess.  Ann's mother, Catherine Shult, was a fine cook with an eye to good seasoning and to ease of preparation.

• 4 tablespoons butter, divided
• 1 cup chopped onion
• 1 cup chopped celery
• 1 (8 ounce) package fresh mushrooms, sliced
• 2 cups prepared herb stuffing mix, divided
• 3/4 cup milk, divided
• 1 (8-ounce) can water chestnuts, drained and sliced
• 2 cups mayonnaise
• 1 tablespoon Worcestershire sauce or to taste
• Liberal dash of Tabasco Pepper Sauce
• 1-1/2 pounds lump crabmeat

METHOD

In a heavy saucepan melt 2 tablespoons butter and sauté onion, celery, and mushrooms until soft.  Set aside.

Soften 1 cup of stuffing mix with 1/2 cup milk.  Stir in vegetables and water chestnuts.

Thin mayonnaise with remaining milk and Worcestershire sauce.  Add to mixture and season with Tabasco sauce.  Fold in crabmeat.

Spoon mixture into a 2 quart buttered casserole dish.  Sprinkle remaining stuffing mix over the top and dot with remaining butter; preheat oven to 375 degrees and bake about 45 minutes or until golden brown on top and heated through.

Serves: 8

Reprinted with permission from ©Virginia Elverson Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatán Peninsula, published by Shearer Publishing click for book review

this recipe from www.inmamaskithchen.com

main seafood page

top of page