Stir It Up: Crab Au Gratin & Cream Cheese Corn With Green Chili - 21 News Now, More Local News for Youngstown, Ohio -

Crab Au Gratin 

2 tablespoons butter

1/2 cup chopped sweet onion

1 tablespoons parsley flakes

2 tablespoons flour

1 cup milk or half and half

1 1/2 cup shredded Sharp Cheddar cheese, divided

2 teaspoons Creole seasoning

2 to 3 teaspoons hot pepper sauce

1 pound lump crabmeat

French Bread 

Preheat the oven to 350 degrees. Lightly butter a 1-quart baking dish or individual gratin dishes; set aside. In a saucepan, melt the butter and add the chopped onions and parsley. Cook and stir until the onions are caramelized, about 5 minutes. Add the flour and mix in. Slowly stir in the milk and continue stirring until the mixture begins to thicken. Stir in 1/2 cup of the cheese, Creole seasoning and hot pepper sauce. Reduce the heat and stir until the cheese is melted. So as to not break up the crab, gently stir it into the cheese mixture. Pout into prepared baking dish/ dishes and sprinkle with remaining cheese. Bake for 20 to 30 minutes or until mixture bubbles around the edges and the cheese is all melted. This dish can be used as a main dish or served as an appetizer with toasted French bread. 

Cream Cheese Corn With Green Chilies

2 tablespoons butter

1 8 oz pkg. cream cheese

2 16 oz cans whole kernel corn, drained

1 (4 oz) can chopped green chilies

2 teaspoons minced onion

1/4 teaspoon salt

1/2 teaspoon garlic salt

1/8 to 1/4 teaspoon cayenne pepper

1 cup shredded Colby - Monterey Jack cheese, optional

Preheat oven to 350 degrees. In the microwave melt the butter and soften the cream cheese in a 2-quart casserole dish. Mix cream cheese and butter until well mixed and add the remaining ingredients. Sprinkle with Colby – Monterey Jake cheese if you wish. Bake at 350 degrees for 25 to 30 minutes and serve warm.