1 lb. crabmeat
1 med. onion, diced
2 cloves garlic, diced
1 stalk celery, diced
1 sm. piece green pepper
Dash of thyme
1 bay leaf
Salt and pepper to taste
Cayenne pepper to taste
1 1/2 sticks butter
1 c. wet French bread, squeezed well
Parmesan cheese, grated

SAUCE:

3/4 stick butter
3/4 c. milk
1 tbsp. flour
1 slice American cheese, chopped or grated

Melt 1 1/2 sticks butter. Saute all seasonings in the melted butter. Add bread, then cover and cook on low flame for about 5 minutes. Uncover and add crabmeat to mixture. Continue to cook on low flame for another 5 minutes. Remove from flame and pour into a casserole or flat dish. Set aside and prepare sauce.

Make sauce in a saucepan. Melt butter; add flour and stir continuously. Pour in milk gradually and cook until thickened. Add cheese and let it melt in the sauce. Mix the sauce into the crabmeat mixture.

2 c. chicken stock or consomme
2 c. celery, chopped
2 carrots, chopped
1 onion, chopped
1 c. uncooked rice
1 tbsp. Worcestershire sauce
1 c. finely chopped shallots
1 tbsp. minced parsley

Heat the butter and oil in a heavy saucepan. Add the gizzards and cook over medium heat until well browned. Add salt and pepper, stock, celery, carrots and onion. Let simmer for 30 minutes. Add rice and Worcestershire sauce; simmer, covered, until the rice is tender and all the stock is absorbed, about 25 minutes. Uncover. Add shallots and parsley. Let steam for 5-10 minutes off the burner.