Creole Crab And Rice Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
1 lbs: Sharp cheddar cheese, grated
. or Velveeta,
1 cup: Milk,
1/2 cup: Onions, finely diced
1/2 cup: Celery, finely diced
1/2 cup: Green bell pepper, finely
. diced,
1/2 cup: Red bell pepper, finely
. diced,
1/4 cup: Garlic, finely diced
1/2 cup: Green onions, finely diced
1/4 cup: Parsley, chopped
Salt & pepper to taste,
Louisiana Gold or other hot,
. pepper sauce,
1 cup: Jumbo lump crabmeat, shells
. picked out,
2 cup: White rice, cooked
2: Eggs, well beaten
Directions:
Preheat oven to 350
F. 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 Folses Plantation Celebrations" ** Dallas Morning
News -- Food section -- 17 July 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
F. 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 Folses Plantation Celebrations" ** Dallas Morning
News -- Food section -- 17 July 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp