Crab Casserole

  • Yield : 6 servings
  • Prep Time : 25m
  • Ready In : 25m
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  • 1 cup herbed potato purA(C)e
  • 1 cup provolone cheese (shredded)
  • 1 cup mozzarella cheese (shredded)
  • 2 teaspoons green leeks (fried)
  • 2 tablespoons olive oil
  • 4 tablespoons shallots (chopped)
  • 1 tablespoon garlic cloves (chopped)
  • 1/4 cup carrot (diced small)
  • 1/4 cup celery (diced small)
  • 1 cup yellow corn kernels
  • 4 tablespoons dry white wine
  • 2 cups lobster stock
  • 2 cups whipping cream
  • 6 teaspoons fresh parsley (finely chopped)
  • To taste kosher salt
  • To taste white pepper (cracked)
  • 2 pounds lump crabmeat
  • (cleaned, drained, shells removed)


Step 1

Heat oil in a large saute pan on medium heat. Sweat shallots, garlic, carrot, celery and yellow corn in oil until tender; do not brown. Add white wine and reduce to almost dry, followed by lobster stock and whipping cream. Reduce by half to a slightly thick consistency. Remove from heat. Fold in chopped parsley; season with salt and pepper. Add crabmeat and mix together. In 6 ungreased small individual baking casseroles, pipe a small layer of potato puree on bottom. Divide the stuffing equally among casseroles on top of potatoes. Cover with shredded cheeses.

Step 2

Bake in 350 degrees F (175 degrees C) oven for 8 minutes; remove and garnish with fried leeks.

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