CRABMEAT CASSEROLETTES

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.