Fresh crab is best--but expensive. With so many flavoring ingredients, canned crab is fine, but please use the best canned crab in your budget.
This works as a casserole, spread for crackers or toast, or a light entrée.
Yield: About 6 Cups
Ingredients:
- 1 tablespoon oil for greasing pan
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 1 1/2 cups finely chopped celery
- 1 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 cups whole milk
- 1 pound fresh crab, 16-ounces top-quality canned crab, drained
- 1 cup sliced green onion
- 1 cup chopped fresh parsley
- 1 1/2 cups grated cheddar cheese
Preparation:
Melt the butter in a heavy skillet over medium heat and add the flour. Cook for 5 minutes, stirring constantly. Add the celery, onion, bell pepper, and spices and cook for 5 minutes, stirring often.
Add the milk and bring to a boil, whisking constantly. Reduce heat to low and gently simmer for 5 minutes, whisking constantly.
Remove from heat, and stir in the crab, green onions, and parsley. Place in the prepared pan, and sprinkle with cheese, and bake for 25 minutes.
Bake for 25 minutes.
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Creole White Bean Dip
Hot Garlic-Orange Olives
Hot Creole Black Bean Dip
Toasted Cayenne French Bread Slices
Green Onion & Pepper Mini Biscuits
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