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Makes 10 to 12 servings 1x
Preheat the oven to 350°F (170°C).
Cook the noodles according to the package instructions. Drain and set aside in a large bowl.
If using fresh crabs, fill an 8-quart (7.6 L) pot three-quarters full of water and bring to a boil over high heat. Add the fresh crabs and cook for 20 minutes. Remove the crabs from the water and allow them to cool. Remove the backs and the “dead man,” the grayish gills that look like accordions, from each crab. Once all the backs and gills are removed, rinse the crabs. The next stage is hard work, but worth it!
Pick the meat from the back and claws. There should be about 2 pounds (910 g) meat. Add the picked crabmeat (or canned crabmeat) to the bowl of noodles and mix until combined.
In a large saucepan, melt the butter. Sauté the onion and celery in the butter over medium heat for 5 minutes. Add the cream of mushroom soup, flour, half-and-half, and milk to the saucepan and stir. If the sauce’s texture is too thin, add more half-and-half as needed. Add the mace and sherry and stir. Remove from the heat.
Transfer the crabmeat and noodle mixture to a greased 9 by 13-inch (23 by 33 cm) baking dish. Pour the sauce over the crab mixture. Sprinkle the top of the casserole with the breadcrumbs and paprika, if using. Place the casserole dish in the oven, uncovered, and bake for 20 to 25 minutes, until the casserole is bubbling. Serve immediately.
– Recipe from Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island