Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.

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Crab Casserole



CRAB CASSEROLE
Robertson's Cafeteria Recipe

Makes 4 servings

2 celery ribs, chopped fine
1 medium bell pepper, chopped fine
1 medium onion, chopped fine
butter or nonstick spray
6 cups evaporated milk
3 cups chicken or shrimp stock
2 to 3 tablespoons flour paste (see note)
salt to taste
1 tablespoon chopped pimento
1/4 cup real sherry (not cooking sherry)
1 pound claw crab meat
grated sharp cheddar cheese as needed for garnish
pimento strips for garnish

Saute celery, peppers and onions in butter or oil spray until soft. Set aside.

In a separate pot, combine evaporated milk and chicken or shrimp stock. Bring to a simmer, almost to the boiling point, stirring often. Add the reserved vegetables. Add 2 to 3 tablespoons of flour paste. Cook mixture until slightly thickened. Add salt to taste. Stir in chopped pimento. Add sherry and stir well. Remove the pot from the heat and let mixture cool to set somewhat.

Divide crab meat as desired into individual dishes or ramekins, about 6 to 8 ounces in size. Pour milk mixture over crab. Top with sharp cheddar cheese and pimento for garnish.

Bake at 325 degrees until slightly bubbly and cheese is melted and just beginning to brown, about 15 minutes.

Note:  Flour paste is made from 1 part flour to 2 parts cold water or stock mixed together.