Recipe: Two-Crab Casserole

Recipes using McCormick Garlic Powder

• 1 lb fresh Maryland backfin crabmeat
• 1 lb frozen Alaskan King crabmeat

1. Pick over backfin crabmeat.
2. Break King crab into large chunks.
3. Blend crabmeats together.
4. Divide evenly into 4 casserole dishes.
5. Prepare cheese sauce below.

• 1 qt milk
• 1/2 cup butter, melted
• 1/2 cup flour
• 1 tbsp paprika
• 1 tbsp dry mustard
• 2 tbsps Worcestershire sauce
• 1 lb Cheddar cheese
• 1/2 tsp garlic powder
• 1 oz dry cocktail sherry (optional)
  1. Preheat oven to 350 degrees
  2. Heat milk, but do not boil.
  3. Combine butter and flour well to make a smooth roux; add paprika.
  4. Add roux to hot milk and whisk briskly to create smooth, lump free mornay sauce.
  5. Add remaining ingredients over low heat, stirring frequently, until well blended.
  6. Pour over casseroles.
  7. Bake until bubbly around edges.