Crabmeat Casserolettes

Name: Crabmeat Casserolettes
Yield: serves 6
Ingredients: 4 cups (1/2-inch) diced sweet potato; 8 tablespoons (1 stick) unsalted butter; 1 cup half-and-half, or more if needed; 2 garlic cloves, minced; 1/2 pound Monterey Jack cheese, grated (2 cups); 1/4 cup chopped fresh parsley; 1/4 cup chopped green onions, white and green parts; 1/2 teaspoon fennel seeds; 1/2 teaspoon cayenne pepper; 1/2 pound fresh crabmeat; Paprika

December 9, 2011

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 notes

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