Crabmeat and Potato Casserole

7-8 hand picked large white potatoes
1 large onion, chopped fine
1 bell pepper, chopped fine
2 stalks celery, chopped fine
One 8 oz container sour cream
2 cups Cheddar cheese
3/8 lb margarine
3 tbs Cajun seasoning
1 tbs garlic powder
1 lb fresh white lump crabmeat
1 tbs liquid crab and shrimp boil
1/2 can cream of mushroom soup
1/2 can cream of celery soup
1/2 can creamy onion soup
3 tbs Worcestershire sauce
3/4 cup seasoned bread crumbs

Boil potatoes with skin on until soft Let cool. Peel skin off of potatoes and cut into medium pieces. Set aside in large mixing bowl. Melt margarine. Add onions, bell pepper and celery. Saute until these 3 items are very soft. Stir in cheese, garlic power, sour cream, soups liquid crab and shrimp boil, Cajun seasoning, Worcestershire sauce and continue to cook for 10 minutes. Stir often to prevent sticking. Next, add crabmeat and bread crumbs. Continue to cook for 10 minutes.

Pour mixture over boiled potatoes and stir until potatoes are well coated. Pour into a 4 quart glass oven dish. Sprinkle bread crumbs on top if desired. Bake at 375F for 20-25 minutes.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana