Stuffed Crab Pistolettes

In a large pot over medium heat, melt the butter.

Add the chopped green onions, celery, and yellow onion to the pot. Sauté until softened.

In a separate bowl, season the lump crab meat with about half of the Cajun seasoning.

Pour the evaporated milk into the pot with the sautéed vegetables.

Add the cubed processed cheese and the remaining Cajun seasoning to the pot.

Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.

Add the seasoned crab meat to the cheese sauce and gently stir to combine.

While the filling simmers, prepare the pistolette rolls by making a slit and hollowing out some of the bread from the center.

In a separate deep pan, heat a few inches of vegetable oil for frying.

Carefully fry the hollowed-out rolls in the hot oil, turning occasionally, until they are golden brown and crispy on all sides.

Remove the fried rolls from the oil and let them drain on a paper towel-lined plate.

Generously stuff each fried pistolette with the creamy crab filling.

Serve immediately while warm.