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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious, rich, pretty enough for company & ...FAST? Serve this with hot crusty rolls & a grren salad for a meal good enough for company. From The Times-Picayune. Ingredients:
4 tablespoons butter |
1/2 cup green onion, chopped |
1/2 cup celery, chopped |
1/4 cup pimiento, chopped |
3 tablespoons all-purpose flour |
1 cup half-and-half |
2 tablespoons lemon juice, fresh |
salt, to taste |
cayenne, to taste |
1 lb crabmeat, lump, picked over for shells and cartilage |
8 biscuits, flaky, refrigerator-style (uncooked) |
1/4 cup white cheddar cheese, aged, grated |
Directions:
1. Preheat the oven to 400 degrees.
2. Melt the butter in a medium-size saucepan over medium heat. Add the green onions, celery and pimentos and cook, stirring, until the vegetables are just soft, about 6 minutes. Blend in the flour. Slowly add the half-and-half, stirring constantly, until the mixture is thick and creamy.
3. Add the lemon juice and season with salt and cayenne. Gently stir in the crabmeat. Spoon the mixture into a lightly greased oval baking dish. Arrange the biscuits over the mixture and bake until they are golden brown, 10 to 12 minutes. Remove from the oven and sprinkle with the grated cheese. Let sit for a few minutes while the cheese melts. Serve warm.
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