New orleans crabmeat au gratin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Milk |
| 2 | tablespoons | Parsley -- fresh minced |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Dry mustard |
| 1½ | teaspoon | Butter |
| ½ | teaspoon | Worcestershire sauce |
| ½ | cup | Cheddar cheese -- shredded |
| ¼ | teaspoon | Salt |
| 1 | pounds | Crabmeat -- fresh lump |
| ¼ | teaspoon | Red pepper |
| ⅓ | cup | Green onions -- chopped |
| ¼ | teaspoon | Paprika |
| 3 | tablespoons | Parmesan cheese -- grated |
| ⅛ | teaspoon | White pepper |
Directions
Combine milk and flour in blender and process smooth. Melt butter in heavy pan over low heat. Add flour mixture and cook over medium heat, stirring constantly, until thick. Add cheese and stir until melted. Stir in remaining ingredients and mix well. Heat through. Formatted by Mary Dishongh Bowles.
Recipe By :
File