This recipe does double duty as a main dish or as a appetizer, served with toasted French bread or crackers.
Makes 6 (1/2-cup) servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
2 tablespoons butter
1/2 cup chopped onion
1 tablespoon dried parsley flakes
2 tablespoons flour
1 cup milk
1 cup shredded Cheddar cheese, divided
Hot pepper sauce, to taste
1 pound lump or backfin crabmeat
1. Preheat oven to 350°F. Melt butter in medium saucepan on medium-low heat. Add onion and parsley; cook and stir 3 minutes or until onion is tender. Add flour; cook and stir until lightly browned. Slowly stir in milk; continue cooking until mixture begins to thicken.
2. Stir in 1/2 cup of the cheese, Creole Seasoning and hot pepper sauce. Reduce heat to low; cook and stir until cheese is melted. Gently stir in crabmeat. Pour mixture into greased 1-quart baking dish. Sprinkle with remaining cheese.
3. Bake 20 to 30 minutes or until mixture begins to bubble around the edges.
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