Issue Date: November, 2011
Serves: Serves 4
Courtesy of: Adapted from a recipe courtesy of Anne LeJeune, Thibodeaux, LA
Preheat oven to 375°F. Add butter to a skillet set over medium heat. When butter is melted, add onion and celery and sautÃ© until onion is translucent, about 8 minutes. Add green onions and cook until softened, about 3 minutes. Add flour and mix until incorporated. Gradually add milk and seasonings, stirring constantly. Cook until thickened, about 5 minutes. Remove from heat.
Add a small teaspoon of sautÃ©ed vegetables to beaten eggs and stir vigorously to temper eggs. Add egg mixture to remaining vegetables in skillet and beat vigorously with a wooden spoon until thoroughly incorporated. Reduce heat to low and cook until thickened, about 5 minutes.
Remove from heat and gradually fold in crabmeat. Pour mixture into a greased 1 1/2-quart casserole dish. Top evenly with cheese. Bake until golden and bubbly, about 20 minutes.