Crabmeat Casserole Very rich shellfish casserole of crabmeat and lobster in a cream sauce 1/2 pound freah crabmeat (or 2 cleaned tins) 1/2 cup lobster meat (or 1/2 pound cleaned cooked shrimps) 1/2 cup heavy cream 1/4 lb butter, melted 1 T flour 1/2 lb mushrooms salt and pepper to taste 2 T brandy (optional) 2 slices crisp cooked bacon grated Parmesan cheese and bread crumbs Heat oven to 450.  Saute mushrooms in melted butter for 5 minutes, dusting with flour and blending; add cream and stir until slightly thickened. Thin with the brandy, if you use it.  Cook bacon crisp in a separate pan, and drain from fat.  Place crab meat, lobster or shrimps, in buttered casserole dish.  Cover with the mushroom-cream sauce, and top with crumbled bacon bits. Dust with bread crumbs and sprinkle generously with grated cheese. Bake 10 minutes in the oven, brown 5 minutes under a broiler flame.