Cajun Crabmeat Casserole

Submitted by ratherbeswimmin

"Good served as an appetizer spread on toast points."

 

• Ready In: 1hr 5mins
• Ingredients: 16
• Serves: 6

ingredients

• 2 1⁄2 tablespoons butter
• 1⁄3 cup finely chopped scallion (white part only)
• 1⁄3 cup finely chopped celery
• 1⁄2 cup finely chopped green bell pepper
• 2 garlic cloves, minced
• 6 tablespoons mayonnaise, divided (Hellman's is preferred)
• 1 tablespoon creole mustard or 1 tablespoon fine brown mustard
• 2 teaspoons finely chopped fresh parsley
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon Tabasco sauce
• 1 egg
• 1 lb fresh lump crabmeat, picked over
• 1⁄2 cup heavy cream
• sweet paprika, to taste

directions

1. In a saucepan, melt butter over medium heat; add in scallions, celery, bell pepper, and garlic; cook/stir until vegetables are just tender.
2. Remove pan from heat; add 2 1/2 tablespoons mayonnaise, mustard, parsley, Worcestershire sauce, salt, cayenne, and Tabasco; stir until blended.
3. Add in the egg; whisk until the mixture is smooth.
4. Add the crabmeat; toss gently; scrape mixture into a greased 1 1/2 quart casserole dish.
5. Pour the cream over the mixture; spread the remaining mayonnaise evenly over the top; sprinkle with paprika.
6. Bake in a 350° oven for about 20 minutes or until bubbly and golden brown.
7. Serve immediately.