-
1
Melt the butter in a medium saute pan over medium heat; add in onion; saute for 2 minutes, until onion is softened.
-
2
Add in mushrooms; saute until mushroom liquid is absorbed and the mushrooms begin to color, 5-7 minutes.
-
3
Sprinkle the flour and Old Bay seasoning over the vegetables; cook, stirring to cook the flour, for about 2 minutes.
-
4
Slowly add in the milk, scraping up any bits stuck to the bottom of the pan, and bring the sauce to a boil.
-
5
Add in the sherry and Worcestershire sauce; stir to blend.
-
6
Remove the pan from heat and add the cheese a little at a time, stirring until all the cheese is melted.
-
7
Fold in the crabmeat, being careful not to break up the lumps; season with salt and pepper.
-
8
Coat the bottom of a 2 quart casserole dish with nonstick cooking spray.
-
9
Stir about 1 cup of the crab mixture into the rice, and line the bottom of the casserole with the rice.
-
10
Top with the remaining crab mixture.
-
11
Preheat oven to 350; in a small bowl, stir together the cracker crumbs, Parmesan cheese, and parsley.
-
12
Toss with the oil until moist; sprinkle the crumbs over the casserole and bake for 25-30 minutes, until bubbling and the topping is golden; let rest for 5 minutes before serving hot.
