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Crab & Mushroom Supreme

A backfin crab meat, mushroom and cheese stuffed pastry shell recipe

Credited to Mrs. Joyce Schaefer of Seaford, DE.

This recipe was the Second Place Senior Division Winner in the 1972 National Hard Crab Derby in Crisfield, MD.

• 1 pound backfin crab meat
• ¼ cup butter
• ¼ teaspoon dry mustard
• 2 cups light cream
• 1 package frozen pastry shells (baked)
• 1 small can of sliced mushrooms
• ¼ cup all-purpose flour
• dash of cayenne pepper
• ½ cup Parmesan cheese

Add ¼ cup butter to skillet. When melted, blend in the flour and seasonings. Stir in the cream all at once. Cook, stirring constantly until the mixture thickens and comes to a boil.

Add the crab meat and the mushrooms to the sauce. Heat through, about 2-3 minutes.

Stir in the Parmesan cheese, salt and pepper to taste. Garnish with fresh parsley.

Keep warm in a chafing dish over hot water. Serve in pastry shells or over hot parslied rice. Makes 6 servings.