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Creole Crab and Rice Casserole

Source of Recipe


Chef John Folse's Plantation Celebrations






List of Ingredients



• 4 Tbsp butter
  
• 1 lb. sharp Cheddar cheese, grated
  
• 1 cup milk
  
• 1/2 cup finely diced onions
  
• 1/2 cup finely diced celery
  
• 1/2 cup finely diced green bell pepper
  
• 1/2 cup finely diced red bell pepper
  
• 1/4 cup finely diced garlic
  
• 1/2 cup finely diced green onions
  
• 1/4 cup chopped parsley
  
• Salt and pepper to taste
  
• Louisiana Gold, or other hot pepper sauce
  
• 1 cup jumbo lump crabmeat, shells picked out
  
• 2 cups white rice, cooked
  
• 2 eggs, well beaten
  






Instructions



1. Preheat oven to 350 degrees (F).
   
   
2. In a small Dutch oven, melt butter over medium-high heat. Add cheese and milk, stirring constantly until cheese has melted.
   
   
3. Remove from heat and add onions, celery, bell peppers, garlic, green onions and parsley, blending well. Season to taste with salt, pepper and pepper sauce. You may wish to over-season, since the rice will need the additional flavor. Fold in crabmeat and rice and gently stir until well incorporated. Stir in eggs; cover and bake until casserole is firmly set, about 45 minutes.
   
   Makes 6 servings.