Crabmeat Casserolettes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 cups diced sweet potatoes (1/2-inch)
• 8 tablespoons unsalted butter
• 1 cup half-and-half (or more, if needed)
• 2 garlic cloves, minced
• 1/2 lb monterey jack cheese, grated (2 cups)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh green onion, and green parts
• 1/2 teaspoon fennel seed (or caraway seeds)
• 1/2 teaspoon cayenne pepper
• 1/2 lb fresh crabmeat
• paprika

Recipe

• 1 preheat oven to 400°.
• 2 in a large pot of boiling water, cook the sweet potatoes until soft, about 8 minutes.
• 3 drain well and return to the pot.
• 4 add the butter and let it melt over the hot potatoes.
• 5 add the half-and-half and mash it with the potatoes, mixing until they are smooth and not stiff; adding more half-and-half if needed.
• 6 add the garlic, cheese, parsley, green onions, fennel seeds, and cayenne.
• 7 fold in the crabmeat.
• 8 put the mixture into greased individual ramekins or a single baking dish; sprinkle the top with paprika.
• 9 bake for 20 minutes or until heated through and beginning to brown.