Can be served over buttered toast or as a brunch casserole.
6 tbsp. butter
1 cup thinly sliced green onions
6 tbsp. chopped parsley
1/4 cup red sweet bell pepper diced small
2 tbsp. flour
Salt and freshly ground pepper to taste
1 cup milk
1 - 8 oz. cream cheese, softened
1 tbsp. dry sherry
2 lbs. crabmeat
1/2 cup parmesan cheese
1 tbsp. paprika
2 tsp cayenne (optional)
Preheat oven to 350ºF. In a medium skillet melt butter and sauté the onions, pepper and parsley for about 4 minutes. Add the flour all at once and stir until combined. Season with salt and pepper. Turn the heat to simmer. Add the softened cream cheese. Stir until combined. Gradually add the milk, stirring constantly until smooth. Simmer for 5 minutes. Remove from heat and stir in the sherry.
Place the crabmeat in a large greased ovenproof casserole dish and pour the milk mixture over it. Fold gently to combine. Sprinkle with parmesan, cayenne, and paprika. Bake for 20 minutes or until the sauce is bubbling.
Serves 8.
