1 1/4 cups chopped cooked crabmeat
1/4 cup chopped onion
1 teaspoon finely chopped garlic
1/4 cup chopped celery
1/4 cup finely chopped dill
1 cup green beans
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
In a medium saucepan, heat the vegetable oil over medium heat. Stir in the crabmeat, onion, garlic, celery and dill. Cook, stirring constantly, until the crabmeat is browned and the vegetables are tender. Remove the pan from the heat and stir in the flour, salt and paprika. Cook until the mixture is cooked down, about 30 minutes. Let cool, stir in the water and stir in the eggs. Pour the mixture over pasta and toss to coat. Cover the pan and let pasta cool completely.
I altered the recipe a little bit; I used half and half instead of water. I also substituted one cup of the flour with whole wheat flour. I found that my husband preferred my French Quarter Chocoholic sauce over the Belgian chocolate sauce; he would have made it anyway, but he didn't have any chocolate bars. I'm giving it four stars because I thought it was bland so I added much more lemon juice and some dried dill which gave it a great flavour. With all of the above changes, it was fantastic; my husband who normally dislikes casseroles said he had never had casseroles before.
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