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Thaw crabmeat and retain liquid. Place butter in pan on medium heat. Stir in flour. Gradually stir in milk, half and half, wine, and crab liquid. Cook, stirring constantly, until sauce is smooth and thick. Stir in cheese, salt, paprika, mushrooms and chives. Stir until cheese melts. Fold in crabmeat. Pour into greased 1-quart casserole. Top with breadcrumbs. Bake 15 minutes at 400.
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Shallow oval dish — potato gratin, crème brûlée, baked eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Claw crackers and picks — extract every bit of lobster and crab
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Shallow oval dish — potato gratin, crème brûlée, baked eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Claw crackers and picks — extract every bit of lobster and crab