Cajun Crabmeat Casserole - cooking recipe

Ingredients

2 1/2 tablespoons butter
1/3 cup finely chopped scallion (white part only)
1/3 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 garlic cloves, minced
6 tablespoons mayonnaise, divided (Hellman's is preferred)
1 tablespoon creole mustard or 1 tablespoon fine brown mustard
2 teaspoons finely chopped fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
1 egg
1 lb fresh lump crabmeat, picked over
1/2 cup heavy cream
sweet paprika, to taste

Preparation

In a saucepan, melt butter over medium heat; add in scallions, celery, bell pepper, and garlic; cook/stir until vegetables are just tender.
Remove pan from heat; add 2 1/2 tablespoons mayonnaise, mustard, parsley, Worcestershire sauce, salt, cayenne, and Tabasco; stir until blended.
Add in the egg; whisk until the mixture is smooth.
Add the crabmeat; toss gently; scrape mixture into a greased 1 1/2 quart casserole dish.
Pour the cream over the mixture; spread the remaining mayonnaise evenly over the top; sprinkle with paprika.
Bake in a 350\u00b0 oven for about 20 minutes or until bubbly and golden brown.
Serve immediately.