Cajun Crabmeat Casserole
This light and creamy dish is sure to please those who love crabmeat as well as those who just sort of like it.
2 egg yolks
12 ounces heavy cream
1 stick butter
½ bunch green onions, chopped
1 rib of celery, chopped
¼ teaspoon each salt, pepper, garlic powder
pinch of cayenne pepper (optional)
1 teaspoon Cajun seasoning
4 tablespoons flour
1 pound cooked crabmeat
1 cup shredded gouda cheese, divided
½ cup parmesan cheese
Equipment: 8″ casserole dish
Natural Gas stovetop and oven
Serves 4
Preheat oven to 400 degrees.
Butter a small casserole dish.
In a bowl whip together the egg yolks and heavy cream.
In a large saucepan melt the butter over medium heat and saute the onion and celery for 4 minutes. Add the seasonings, reduce the heat to low, cover, and cook, stirring occasionally, until very tender, about 10 minutes.
Stir the flour into the veggies and cook the roux, stirring, for 5 minutes. Mix in the egg yolk mixture and then half the gouda plus the parmesan cheese. Remove the pan from the heat and fold in the crabmeat.
Place the crabmeat mixture into the casserole, sprinkle the remaining gouda over the top, and bake for about 30 minutes or until bubbly and lightly browned.
Serve with a salad and crusty baguette slices.