Friday, April 19, 2019

CRABMEAT CASSEROLES

Crabmeat Casseroles

INGREDIENTS
    • 4 cups (1/2-inch) diced sweet potato
    • 8 tbsp. (1 stick) unsalted butter
    • 1 cup half-and-half, or more if needed
    • 2 garlic cloves, minced
    • 1/2 lb. Monterey Jack cheese, grated (2 cups)
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped green onions, white and green parts
    • 1/2 tsp. fennel seeds
    • 1/2 tsp. cayenne pepper
    • 1/2 lb. fresh crabmeat
    • Paprika
PREPARATION
  1. Heat the oven to 400°
  2. In a large pot of boiling water, cook the sweet potatoes until soft, about 8 minutes. Drain well and return to the pot.
  3. Add the butter and let it melt over the hot potatoes. Add the half-and-half and mash it with the potatoes, mixing until they are smooth and not stiff and adding more half-and-half if needed. Add the garlic, cheese, parsley, green onions, fennel seeds, and cayenne. Fold in the crabmeat.
  4. Put the mixture into greased individual ramekins or a single baking dish and sprinkle the top with paprika. Bake for 20 minutes or until heated through and beginning to brown.

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