Gardenia Kani Casserole
by Chef Jeremy Favia
Gardenia white bread
1 pack Frozen crabsticks (kani), thawed
1 can Sliced button muchrooms
2-3 tbsp Garlic, chopped
1 tbsp Bay leaf
1 cup White onion, minced
1 cup Carrot, peeled and diced
Celery stalk, timed and minced
Shrimp stock, bouillon cube is fine
Vegetable oil for stir frying
Cheddar cheese, quick melt is fine
Toast gardenia bread with butter until golden brown. Trim the edges of the bread and set aside. In a non stick casserole, heat some vegetable oil over low-medium heat.
Sauté mixpoix adding each ingredient one after the other.
Add garlic and sliced button mushroom and cook it until slightly browns.
Add kani stick and cook for a minute over medium heat. Season with salt, pepper, cayenne pepper and paprika. Add in bay leaf and pour in stock. Simmer for 5-7 minutes.
In a separate , make the béchamel sauce; melt butter and add flour a nd evaporated milk. Adding one ingredient at a time while continuesly stirring.
Once set, pour the white sauce on your casserole. Add in the gardenia white bread trimmings.
Arrange the remaining bread on top of the casserole and top it with grated cheese. Pop it in the oven until the cheese gratinates.