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Title: Creole Crab and Rice Casserole
Categories: Cajun Seafood Casserole
Yield: 6 Servings
| 4 | tb | Butter |
| 1 | lb | Sharp cheddar cheese; grated |
| . or Velveeta | ||
| 1 | c | Milk |
| 1/2 | c | Onions; finely diced |
| 1/2 | c | Celery; finely diced |
| 1/2 | c | Green bell pepper; finely |
| . diced | ||
| 1/2 | c | Red bell pepper; finely |
| . diced | ||
| 1/4 | c | Garlic; finely diced |
| 1/2 | c | Green onions; finely diced |
| 1/4 | c | Parsley; chopped |
| Salt & pepper to taste | ||
| Louisiana Gold or other hot | ||
| . pepper sauce | ||
| 1 | c | Jumbo lump crabmeat; shells |
| . picked out | ||
| 2 | c | White rice; cooked |
| 2 | Eggs; well beaten |
Preheat oven to 350øF. In a small Dutch oven, melt butter over medium-high heat. Add cheese and milk, stirring constantly until cheese has melted. Remove from heat and add onions, celery, bell peppers, garlic, green onions and parsley, blending well. Season to taste with salt, pepper and pepper sauce. You may wish to over-season, since the rice will need the additional flavor. Fold in crabmeat and rice and gently stir until well incorporated. Stir in eggs, cover and bake until casserole is firmly set, about 45 minutes.
Makes 6 servings.
Per Serving: Calories 540, Fat 36g, Cholesterol 191mg Sodium 1,033mg, Percent calories from fat 59%
Source: "Chef John Folse's Plantation Celebrations" ** Dallas Morning News ~- Food section -- 17 July 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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