Recipe(tried): Robertson's Cafeteria Crab Casserole

ROBERTSON'S CAFETERIA CRAB CASSEROLE

2 celery ribs, chopped fine
1 medium bell pepper, chopped fine
1 medium onion, chopped fine
Butter or nonstick spray, for sauteing
6 cups evaporated milk
3 cups chicken or shrimp stock
2 to 3 tablespoons flour paste*
Salt to taste
Few drops yellow food coloring (optional)
1 tablespoon chopped pimento
1/4 cup real sherry (not cooking sherry)
1 pound claw crab meat
Grated sharp cheddar cheese as needed for garnish
Pimento strips for garnish

Saute celery, peppers and onions in butter or oil spray until soft. Set aside.

In a separate pot, combine evaporated milk and chicken or shrimp stock. Bring to a simmer, almost to the boiling point, stirring often. Add the reserved vegetables. Add 2 to 3 tablespoons of flour paste. Cook mixture until slightly thickened. Add salt to taste and the yellow food coloring, if using. Stir in chopped pimento. Add sherry and stir well. Remove the pot from the heat and let mixture cool to set somewhat.

Divide crabmeat as desired into individual dishes or ramekins, about 6 to 8 ounces in size. Pour milk mixture over crab. Top with sharp cheddar cheese and pimento for garnish.

Bake at 325 degrees F until slightly bubbly and cheese is melted and just beginning to brown, about 15 minutes.

*Flour paste is made from 1 part flour to 2 parts cold water or stock mixed together.

Makes 4 servings
Source: Baltimore Sun, Baltimore MD