Louisiana Gold® Crab
& Rice Casserole
1 cup jumbo lump crabmeat
2 cups cooked white rice
1 lb. sharp cheddar cheese
1 cup milk
4 tbs. butter
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 diced garlic
1/2 cup sliced green onions
1/4 cup chopped parsley
Salt and cracked black pepper to taste
Louisiana Gold Pepper Sauce®
2 eggs well beaten |
Preheat oven to 350°F. The perfect formula for cooked rice is one part
rice to one-and-a half parts water with a pinch of salt and a pat of butter.
In a saucepan, bring the water, salt and butter to a rolling boil and add
rice. Reduce heat to lowest setting, cover and allow to cook thirty minutes
without stirring. The rice will be perfect every time. In a small Dutch
oven, melt butter over medium-high heat. Add cheese and milk and stir constantly
until cheese has melted. Remove from heat and add onions, celery, bell peppers,
garlic, green onions and parsley, blending well into the cheese mixture.
Season to taste with salt, black pepper and Louisiana Gold Pepper Sauce®.
You may wish to season generously since the rice will need the additional
flavor. Fold in the lump crabmeat and rice and gently stir until well incorporated.
Add eggs, cover and bake until casserole is firmly set, approximately 45
minutes. |
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