Creole Crab and Rice Casserole

Wendy Supinger

4 tablespoons butter
1 pound sharp cheddar cheese, grated, or Velveeta
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 sliced green onions
1/4 cup chopped parsley
salt and pepper
Louisiana Gold or other hot pepper sauce
1 cup lump crabmeat, shells picked out
2 cups cooked white rice
2 eggs, well beaten

Preheat oven to 350 degrees. In a small Dutch oven, melt butter over medium-high heat. Add cheese and milk, stirring constantly until cheese has melted. 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, because 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.

Taken from the San Jose Mercury News Food Section dated 10/2/96.