Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.


  • 1 Pound white crab meat
  • 4 Tablespoon butter
  • 4 Tablespoon flour
  • 1/2 Pint cream
  • 4 Tablespoon sherry
  • 3/4 Cup sharp grated cheese
  • Salt and pepper to taste


Step 1

Make a cream sauce with the butter, flour and cream.

Step 2

Add salt, pepper and sherry. Remove from fire and add crab meat.

Step 3

Pour the mixture into a buttered casserole or individual baking dishes.

Step 4

Sprinkle with grated cheese and cook in a hot oven until cheese melts. Do not overcook.