8 oz cooked crabmeat; fresh, thawed or canned and drained (or substitute imitation crab from seafood department)
1 tbsp dry sherry
8 oz penne pasta, cooked al dente according to package directions
Preheat oven to 375° F.
In large, deep saucepan, melt 1/2 tablespoon butter until sizzling. Add onion; sauté over medium heat about 3 minutes or until tender. Add remaining butter. When sizzling, add the flour and cook, stirring, until the flour is golden.
Transfer mixture to an oval 8- x 10-inch lightly buttered casserole (or slightly larger.)
Sprinkle the remaining cheese over the casserole and bake until bubbly, about 20 minutes.
Adapted recipe from the Wisconsin Milk Marketing Board.