Issue Date: November, 2011
Serves: Serves 4
Pairings:
Courtesy of: Adapted from a recipe courtesy of Anne LeJeune, Thibodeaux, LA

Ingredients:

• 1/2 cup butter
• 1 cup finely chopped onion
• 1 stalk celery, finely chopped
• 2 tablespoons chopped green onion
• 1/2 cup all-purpose flour
• 1 12-ounce can evaporated milk
• 1 teaspoon salt
• 1 tablespoon fresh, minced parsley
• 1/2 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• 2 egg yolks, slightly beaten
• 1 pound Gulf lump crabmeat, picked over for shells
• 1 pound Cheddar cheese, grated

Instructions:

Preheat oven to 375°F. Add butter to a skillet set over medium heat. When butter is melted, add onion and celery and sauté 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 sautéed 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.