Crabmeat Supreme

1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 lb butter
2 lb lump crabmeat
1/2 cup chopped parsley
4 teaspoon salt, divided
1 teaspoon tabasco
2 lemons, juice of
1 can (2oz) pimento, drained and
1 chopped
1 can (16oz) mushrooms drained
1 cup sherry
1 cflour
1 teaspoon pepper
4 cup milk
1 cup cracker crumbs
Cook onion, pepper and celery in half of the butter; do not brown.
Remove from the heat and combine with crab, parsley, 2 teaspoons
salt, Tabasco, lemon juice, pimentos, mushrooms, and sherry.
Combine flour, remaining salt, and pepper in double boiler. Slowly
stir in milk and cook until mixture is smooth, stirring. Remove from
heat and stir in butter until melted. Combine with crab mixture.
Pour into casserole and sprinkle with crumbs. Bake in a preheated
325F. oven for 20 minutes.
NOTES:
May be assembled ahead of time and chilled. This recipe is easily
doubled.