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LAS CANGREJO/VERDURAS CON TRES QUESOS




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




2 Stalks celery, chopped
½ Vidalia onion, chopped
1¼ cups chopped broccoli florets
1 cup chopped baby carrots (about 20 carrots)
½ cup frozen peas
4 Tablespoons butter
½ cup flour
1 can (12 oz) evaporated milk
2 eggs (beaten)
1 teaspoon McCormick's Season-All
1 teaspoon Chili powder'
3 cups fresh crabmeat
¼ cup seasoned bread crumbs
¼ cup mozzarella cheese
¼ cup cheddar cheese
¼ cup parmesan cheese


Recipe



Sauté onion, celery, broccoli, carrots and peas until onion is translucent and the broccoli turns bright green.

Stir in the flour, sprinkling a little at a time, and stirring it in, until it is all incorporated. Add the evaporated milk, slowly, stirring constantly. Turn down heat to low.

Beat the eggs with the seasoned salt and the chili powder. Mix into the vegetable mixture, and stir well. Fold in the crabmeat.

Pour into a buttered casserole dish, and top with first the bread crumbs, then mozzarella, then cheddar and then parmesan.

Bake in a 350° oven for 45 minutes-1 hour, or until cheeses are melted and browned, and the casserole is bubbly.