The Lenten season is in full swing in Cajun country and fabulous Louisiana seafood is on sale everywhere. The crabmeat was on sale at my favorite seafood market and I couldn't resist buying a few pounds. Enough for a batch of crab cakes and to make this scrumptious casserole. And it is so quick and easy for those busy days. Out of this world, cher and it will have you going back for more. Bon appetit!
Cajun Crab and Corn Casserole
1 tbs. minced garlic
1/4 lb. butter
1/2 cup flour
1 cup milk
1 cup whipping cream
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
Salt to taste
2 tbs.'s fresh parsley, chopped
1 tsp. dried thyme
1 (12 oz.) can Mexican corn, drained
3 ounces Parmesan cheese, grated
3 ounces Romano cheese, grated
Melt the butter in a large saucepan on low heat. Add flour and stir until thickened. Continue cooking for 10 minutes and stir constantly until a blonde roux is formed. Add cheeses, whipping cream, milk, parsley, and seasonings. Cook until sauce thickens and cheese is melted. Add crabmeat and cook on low for 5 more minutes. Transfer mixture to a buttered casserole dish. Bake in a preheated 350 degree oven and bake for about 10 to 15 minutes or until golden brown and bubbly.
Serve with a big salad or steamed veggies and French bread for a special meal. Fab! Enjoy!
For my Sinful Bayou Crab Cakes recipe, click here.
I'll be sharing this at ~
Inspire Me Monday @ Create with Joy
See Ya in the Gumbo @ Ms. Enplace
Here's a little clip that I took of some nitty-gritty dancin' going on at Festival Acadiens. The crowd was lovin' this band and there was a whole lotta boogie-ing going on. Crank it up for this one, cher, and let the good times roll!
Wishing all of you a fun and fabulous weekend! Merci beaucoup for stopping by!
Korean Kimchi Meatloaf
6 hours ago