The Nite Lite Kitchen~

This is a traditional way to prepare crabmeat in Louisiana. Delicious and simple to make, this is perfect to serve at any get-together with family and friends. I got this recipe from Justin Wilson’s Homegrown Louisiana Cookin’ by Justin Wilson. Enjoy. Tom~

Nite Lite Kitchen
6 tablespoons butter / 1 cup chopped onion / 1/2 cup chopped green onions, 1/4 cup chopped fresh parsley / 1/2 teaspoon chopped garlic / 1 pound crabmeat, picked clean of shells / Salt to taste / Louisiana hot sauce or ground cayenne pepper to taste / 2 tablespoons all-purpose flour / 1 cup grated mild cheddar cheese / 1/2 cup grated mozzarella cheese

Preheat oven to 350˚. Melt 4 tablespoons of butter in a medium-sized saucepan over medium heat. Sauté the onions, green onions, and parsley, until the onions are clear. Stir in the garlic, crabmeat, salt, and hot sauce; reduce the heat to low and continue cooking. In a separate saucepan, melt the remaining butter over medium heat. Add the flour and lightly brown it, stirring constantly, until the mixture begins to thicken. Add half of the cheddar cheese, stir until melted, then pour the mixture into the crab and carefully combine the two. Turn into a small greased casserole dish and top with the mozzarella and remaining cheddar cheese. Bake 20 to 30 minutes, until all the cheese is melted and browned around the edges. Yield: 4 to 6 servings

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