Ingredients
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1 tablespoon butter
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1 tablespoon flour
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1/2 cup chopped onion
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1/4 cup chopped celery
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1 teaspoon salt
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1/4 teaspoon cayenne
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1 1/2 cups milk
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1 lb lump crabmeat, picked over for shells and cartilage
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3 tablespoons chopped parsley
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3 tablespoons chopped green onions
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2 teaspoons rustic dry rub seasonings
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4 ounces grated white cheddar cheese (about 1 cup)
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1/2 cup dried fine breadcrumbs
Instructions
- Preheat oven to 400ºF.
- Combine the butter and flour in a skillet over medium heat.
- Stir for 3 to 4 minutes, or until well blended.
- Add the onions, celery, salt, and cayenne.
- Cook, stirring for 3 to 4 minutes, or until slightly soft.
- Add the milk.
- Stir for 3 to 4 minutes, or until the sauce thickens slightly.
- Add the crabmeat, parsley, and green onions.
- Stir and cook for about 1 minute.
- Remove from the heat.
- Pour the mixture into a 9-inch glass pie dish or 6 small ramekins.
- Combine the bread crumbs and the rub.
- Sprinkle over the top of the crabmeat mixture.
- Sprinkle the cheese over the bread crumbs.
- Bake for about 20 minutes or until bubbly and brown.
- Remove from the oven and let stand for 2 minutes before serving.