MAKES 4 SERVINGS
Adapted from a recipe courtesy of Anne LeJeune, Thibodeaux and Louisiana Cookin’
- 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
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.