1 lb. Crabmeat, fresh, frozen or canned
1/4 cup fresh Lemon Juice
1/2 teaspoons Salt
6 cups Wild Rice, cooked
1/2 lb. fresh Mushrooms, sautéed
1/4 cup unsalted Butter
1 clove Garlic, minced
3 tablespoons All-purpose Flour
1 1/2 cups Milk
1/2 teaspoon Celery salt
1 teaspoon dried Parsley
1 cup Cheddar Cheese, grated
2 tablespoons White Wine (Non-Alcoholic Substitute: half water and apple juice)
Lightly oil a 2-quart casserole dish and reserve. Pre-heat oven to 350°F.
If crabmeat is frozen, thaw, rinse and drain. If crabmeat is canned, rinse and drain. Blend the crabmeat, lemon juice, and salt in a mixing bowl and refrigerate while preparing sauce.
Prepare the wild rice as directed on the package and reserve. Sauté the fresh mushrooms in a large skillet over medium heat with just enough butter to keep the mushrooms moist. Drain excess water if necessary, and reserve.
Melt the 1/4 cup butter in a saucepan over medium heat. Add the garlic and sauté until fragrant, but not brown, about 3 minutes. Add the flour, and whisk and cook for about a minute more. Add the milk slowly, whisking constantly, and cook until the sauce thickens. Add the celery salt and dried parsley, grated cheddar cheese, and white wine. Stir until cheese is melted and sauce is creamy smooth.
Drain the crabmeat and add it to sauce; heat to the boil.
Place a layer of the cooked wild rice in bottom of the prepared casserole dish. Pour the crabmeat and sauce over the rice. Top with the sautéed mushroom slices and bake for about 30 minutes or until lightly browned. Serve warm.