Short of eating it straight out of the crab, we can't think of a better way to eat lump crabmeat... unless it involves a pound of cheese, a 1/2 cup of butter and baked in a casserole dish. A great dish to bring to a potluck dinner or to eat straight from the oven and not share (so what if it's four servings?). If you like the recipe, then visit Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2011, and they'll donate $5 to WWOZ.

Adapted from a recipe courtesy of Anne LeJeune, Thibodeaux, LA

Makes 4 servings

1/2 cup butter
1 cup finely chopped onion
1 stalk celery, finely chopped
2 tablespoons chopped green onion
1/2 cup all-purpose flour
1 12-ounce can evaporated milk
1 teaspoon salt
1 tablespoon fresh, minced parsley
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 egg yolks, slightly beaten
1 pound Gulf lump crabmeat, picked over for shells
1 pound Cheddar cheese, grated

Preheat oven to 375°F. Add butter to a skillet set over medium heat. When butter is melted, add onion and celery and sauté until onion is translucent, about 8 minutes. Add green onions and cook until softened, about 3 minutes. Add flour and mix until incorporated. Gradually add milk and seasonings, stirring constantly. Cook until thickened, about 5 minutes. Remove from heat.

Add a small teaspoon of sautéed vegetables to beaten eggs and stir vigorously to temper eggs. Add egg mixture to remaining vegetables in skillet and beat vigorously with a wooden spoon until thoroughly incorporated. Reduce heat to low and cook until thickened, about 5 minutes.

Remove from heat and gradually fold in crabmeat. Pour mixture into a greased 1 1/2-quart casserole dish. Top evenly with cheese. Bake until golden and bubbly, about 20 minutes.

PAIR WITH: Sonoma-Cutrer Chardonnay “Sonoma Coast”