New orleans crabmeat au gratin dnsr31a
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Milk |
| 2 | tablespoons | Flour |
| 1½ | teaspoon | Butter |
| ½ | cup | Cheddar cheese, shredded |
| 1 | pounds | Crabmeat, fresh lump |
| ⅓ | cup | Green onions, chopped |
| 3 | tablespoons | Parmesan cheese, grated |
| 2 | tablespoons | Parsley, fresh minced |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper |
| ¼ | teaspoon | Paprika |
| 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.