Crabmeat Casserolettes
I really enjoy the flavor of sweet potato and fennel. If you’re not a fan of the latter’s licorice-like taste, substitute caraway seeds. I love the way seafood’s sweetness is enhanced by them. These individual casseroles bring the flavors of Mississippi’s hills and Gulf Coast together quite nicely.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Heat the oven to 400°F.
Step 2
In a large pot of boiling water, cook the sweet potatoes until soft, about 8 minutes. Drain well and return to the pot. Add the butter and let it melt over the hot potatoes. Add the half-and-half and mash it with the potatoes, mixing until they are smooth and not stiff and adding more half-and-half if needed. Add the garlic, cheese, parsley, green onions, fennel seeds, and cayenne. Fold in the crabmeat.
Step 3
Put the mixture into greased individual ramekins or a single baking dish and sprinkle the top with paprika. Bake for 20 minutes or until heated through and beginning to brown.
Notes
Step 4
For those who really dig that licorice flavor, add 1/4 teaspoon aniseed.
Step 5
Sprinkle in 1 tablespoon chopped fennel fronds if you have fennel around.
