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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a childhood favorite. The hardest part was pinning Mom down on amounts. Ingredients:
3/4 cup butter |
1/2 cup chopped green onion |
2 cloves garlic, minced |
1 bay leaf |
1 cup breadcrumbs |
2 teaspoons salt |
4 cans lump crabmeat, drained (3/4 to 1 lb of fresh) |
1/2 cup green pepper, chopped |
1/4 cup white onion, chopped |
1 dash thyme |
1/2 cup celery, chopped |
1 cup milk |
1/2 teaspoon emeril's original essence or 1/2 teaspoon your favorite seasoning |
Directions:
1. Melt 1 stick of butter and saute green pepper and onions for about 5 minutes.
2. Add garlic, thyme and bay leaf.
3. Saute slowly till soft.
4. Add remaining butter then celery and saute a few more minutes.
5. Add the bread crumbs and milk, mixing well.
6. Cook over medium heat for about 5 minutes.
7. Add crab meat and remaining seasonin, mixing thoroughly.
8. Remove bay leaf and arrange mixture in ramekins.
9. Top with buttered bread crumbs.
10. Heat in 400 degree oven only until hot.
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