|A Dungeness Crab sits in a bin after being offloaded from a fishing vessel on November 17, 2010 in San Francisco, California. (Image credit: Getty Images via @daylife)|
From Denny: Love seafood as much as we do in Louisiana? We also love easy to make casseroles. They are easy to make ahead and easy to take to gatherings. You will be a huge hit with this simple and tasty recipe.
If you want to make a soup, stew, casserole taste good then load it up with seasoning vegetables like celery, onion (a mild one for seafood) and parsley. Of course, what also goes well with seafood is lemon juice and worchestershire sauce with a bit of mustard.
Then it's time for the spice goodies. I usually combine my own spices to make up a version of Cajun seasoning with a lot less salt and more garlic and paprika, adding cumin. Just go easy on the Tony Chachere's Creole seasoning as it tends to have a lot of salt, even the lower salt version. Using a light hand this brand is delightful.
I also like to clarify my butter to either skim off the milk solids that create clogs in your arteries for a light oil or brown those milk solids for a darker browned butter that tastes toasted. It is a heavy oil so you may wish to cut it with a lighter oil like canola for about 40 percent canola to 60 percent clarified butter.
Our local newspaper often prints recipes from readers. We are also not above printing our grandmothers' recipes either as we respect tradition and our culinary foundation and culture. One of the food writers included her grandmother's crab casserole. Check it out.
Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya
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Jumbo Lump Stuffed Crab Casserole
From: Tracey Riegel Koch which is her grandmother Riegel's recipe, food writer at 2theadvocate.com, the Baton Rouge, Louisiana newspaper online.
1 lb. jumbo lump crabmeat
1 lb. claw meat
1 stick butter, melted
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup green onion tops, finely chopped
2 tbls. chopped fresh parsley
3/4 cup mayonnaise
2 tbls. Dijon mustard
1/2 to 1 tsp. Tony Chachere’s Creole seasoning
1 tbl. Worcestershire sauce
1/4 cup fresh lemon juice
1/2 cup saltine cracker crumbs
1. Place the crabmeat in a large mixing bowl and gently pick through it for shells. Once the crabmeat has been checked, set it in the refrigerator to keep it cold.
2. Preheat oven to 350 degrees. Butter a 9x13-inch casserole dish with 2 tablespoons of the melted butter.
3. Using another 2 tablespoons of the melted butter, sauté the onion and celery for 2 to 3 minutes. Remove from heat, toss in the green onions and parsley, and set it aside.
4. In a separate mixing bowl, whisk together the mayonnaise, mustard, seasoning, Worcestershire and lemon juice.
5. Pour the sautéed vegetables, 1/4 cup of the saltine cracker crumbs and the mayonnaise mixture over the crab meat and gently fold together.
6. Pour the crabmeat mixture into the prepared casserole dish and top with the remaining cracker crumbs. Drizzle the casserole with the remaining melted butter and bake for 25 to 35 minutes or until golden and bubbly.
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