1

lb

Lump crab meat, picked over

2

Tbs

unsalted butter

2

Tbs

flour

1/2

cup

milk

1/2

cup

dry white wine

1/2

tsp

dry mustard

1/4

tsp

dried tarragon

1/2

tsp

salt

1/4

tsp

freshly-ground white pepper

1/2

tsp

Cholula hot sauce

1/2

lb

fresh mushrooms, sliced

3/4

cup

seasoned bread crumbs

1/4

cup

Parmigiano-Reggiano cheese, for sprinkling

3

Tbs

unsalted butter melted

1

Melt 2 tablespoons of butter in a large skillet over medium heat.

2

Sauté mushrooms until tender, then blend in flour.

3

When flour is blended in, add milk, stirring constantly until smooth. Then add wine, mustard, tarragon, salt, pepper, and hot sauce.

4

When mixture is heated add crab meat and mix gently.

5

Place mixture in a lightly greased casserole baking dish or 4 to 6 individual Ramekins

6

Mix bread crumbs and Parmigiano-Reggiano cheese together.

7

Sprinkle the top of the casserole or Ramekins with bread crumb and cheese mixture, then drizzle the 3 tablespoons of melted butter over the top of the casserole or Ramekins

8

Bake uncovered at 350 degrees for about 30 minutes or until lightly brown and bubbly