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
Make a cream sauce with the butter, flour and cream.
Add salt, pepper and sherry. Remove from fire and add crab meat.
Pour the mixture into a buttered casserole or individual baking dishes.
Sprinkle with grated cheese and cook in a hot oven until cheese melts. Do not overcook.