Cajun Crabmeat Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 36.97 ml butter
- 78.78 ml finely chopped scallion (white part only)
- 78.78 ml finely chopped celery
- 118.29 ml finely chopped green bell pepper
- 2 garlic cloves, minced
- 88.74 ml mayonnaise, divided (Hellman's is preferred)
- 14.79 ml creole mustard or 14.79 ml fine brown mustard
- 9.85 ml finely chopped fresh parsley
- 9.85 ml Worcestershire sauce
- 4.92 ml salt
- 4.92 ml cayenne pepper
- 4.92 ml Tabasco sauce
- 1 egg
- 453.59 g fresh lump crabmeat, picked over
- 118.29 ml heavy cream
- sweet paprika, to taste
directions
- In a saucepan, melt butter over medium heat; add in scallions, celery, bell pepper, and garlic; cook/stir until vegetables are just tender.
- Remove pan from heat; add 2 1/2 tablespoons mayonnaise, mustard, parsley, Worcestershire sauce, salt, cayenne, and Tabasco; stir until blended.
- Add in the egg; whisk until the mixture is smooth.
- Add the crabmeat; toss gently; scrape mixture into a greased 1 1/2 quart casserole dish.
- Pour the cream over the mixture; spread the remaining mayonnaise evenly over the top; sprinkle with paprika.
- Bake in a 350° oven for about 20 minutes or until bubbly and golden brown.
- Serve immediately.
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