Texas Star Crabmeat Casserole

• 1 pound Lump crabmeat
• 1/4 cup Lemon juice (juice of 3 -- lemons)
• 1/2 teaspoon Salt
• 1/4 cup Butter or margarine
• 2 1/2 tablespoons All-purpose flour
• 1 1/2 cups Milk
• 1/2 teaspoon Garlic salt
• 1/2 teaspoon Celery salt
• 1 teaspoon Parsley flakes
• 1 cup Grated Cheddar cheese
• 2 tablespoons White wine - optional
• 6 cups Cooked wild rice OR Uncle -- Ben's Wild Rice Mix
• 6 ounces Can sliced mushrooms -- drained

SOURCE; More Tastes & Tales from Texas with love by Peg Hein, copyright 1987, Sixth Printing, Oct. 1991, ISBN #0-9612881-1-0. From Ursula R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap on Delphi - Cust 229.
Combine crabmeat, lemon juice and salt in a medium bowl and refrigerate while preparing sauce.
Melt butter or margarine in a medium saucepan. Add flour, stir and cook for about 1 minute. Add milk slowly, stirring constantly, and cook until sauce thickens. Add seasonings, cheese and wine (optional).
Stir until cheese is melted and sauce is smooth. Drain crabmeat, add to sauce and heat until bubbly.
Layer cooked wild rice in bottom of a lightly oiled 2 quart casserole dish. Pour crabmeat and sauce over rice. Top with mushroom slices and bake at 350~ for about 30 minutes or until lightly browned.
Serve with a crisp green salad and crunchy rolls.