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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From a former co-worker at the hospital I use to work in Louisiana. Every get together we knew to bring and make copies of our recipes because everything was always so good! Ingredients:
1 stalk celery, chopped |
1 large onion, chopped |
1 large bell pepper, chopped |
5 -6 green onions, copped with tops |
2 garlic cloves, chopped |
1/2 cup butter |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon red cayenne pepper |
1 lb crabmeat |
1 tablespoon worcestershire sauce |
1/4 cup wine (optional) |
1/2-1 cup flour |
1 (12 ounce) can evaporated milk |
1 cup water |
1 cup of shredded cheese (your favorite) |
1 (12 1/2 ounce) can cream of mushroom soup |
1 tablespoon lemon juice |
1 cup breadcrumbs (or crushed crackers can be subsittuted) |
Directions:
1. Sauté vegetables in butter until tender.
2. Add to vegetables: salt, pepper, cayenne pepper, Worcestershire sauce, wine, lemon juice and set aside.
3. Heat milk and water just to a simmer, slowly add flour and cheese, then add sautéed vegetables, soup, stirring well.
4. Cook for five minutes, gently fold in crabmeat, mix slowly.
5. Pour in buttered casserole bowl, top with bread crumbs.
6. Bake at 350 degrees.
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