Landlocked Lump Crab Casserole Lent Recipe
Creamy lump crab casserole is a perfect and flavorful recipe to make Fridays during lent. It's an excellent dish for seafood and crab lovers.
Ingredients
- 1 pound lump crab meat
- 3 green onions chopped separate white and green parts
- 1/2 red bell pepper reserve some for garnishing at the end of cooking
- 1 celery rib diced
- 1 teaspoon freshly cracked pepper
- 1/2 teaspoon Cajun Spice (optional)
- 5 Tablespoons butter (3 Tablespoons for the casserole and 2 Tablespoons for the topping)
- 3 Tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup half and half
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire
- 8 square saltine crackers crushed
Instructions
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Preheat oven to 350 degrees Fahrenheit.
In a large pot melt 3 Tablespoons of butter and flour to make a roux over medium heat. Slowly add milk and half and half and whisk until mixture is lump free.
Add white part of chopped green onions, diced bell pepper, celery, Dijon mustard, Worcestershire, pepper, and spices (if using) and cook over low heat for about three minutes.
Remove from heat and gently fold in crab meat taking care not to shred the meat and add half of the parmesan cheese.
Divide mixture evenly between four 12 ounce mini cocottes and top with remaining cheese.
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In a small pan or a mini skillet melt 2 Tablespoons butter. Remove from heat and add crushed saltine crackers and combine to coat all parts of cracker crumbs. Spoon mixture, dividing evenly, atop each cocotte filled with crab mixture.
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Bake in pre-heated oven for about 30 minutes or until casserole becomes bubbly.
Carefully remove from oven. Garnish with red bell pepper and green onion and enjoy! This recipe doesn’t need to be served with anything else but if you desire you might want to serve with a few slices of crostini’s.