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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe evolved because I could not afford (nor find) fresh crabmeat for a recipe I had pulled out of the paper. It sounds like a lot of ingredients, but comes together quickly. Hope you enjoy it! Ingredients:
nonstick cooking spray |
1 tablespoon unsalted butter |
1/2 large onion, finely chopped |
1/2 medium stalk celery |
1/2 medium green pepper |
1 tablespoon all-purpose flour |
1/2 teaspoon old bay seasoning |
8 -10 ounces evaporated milk |
1 egg, lightly beaten |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon garlic pepper seasoning |
2 (6 ounce) cans lump crabmeat, with juices |
1/2-1 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350°F Spray 1 qt baking dish with non-stick spray.
2. Melt butter in a large skillet over medium heat. Add onion, celery and green pepper. Saute until onions are translucent, about 6 minutes. Stir frequently.
3. Add flour and stir until blended with vegetables. Add Old Bay and stir once more. Gradually add milk while stirring constantly until thick. Remove from heat.
4. Add egg, salt, peppers and crabmeat. Stir to blend.
5. Place mixture into casserole dish. Sprinkle with cheese.
6. Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.
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