Creole Crab and Rice Casserole

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 350 degrees 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.

Creole Crab and Rice Casserole printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.