Crab au Gratin
By á-708
Ingredients
- 2 Tbs (30 ml) butter
- 2 scallions (spring onions), green and white parts, finely chopped
- 2 tsp (10 ml) all-purpose flour
- 1 cup (250 ml) heavy cream
- 1/4 cup (60 ml) dry sherry
- 1 lb (450 g) crab meat, picked over to remove shells and cartilage
- 2 Tbs (30 ml) freshly grated Parmesan cheese
- Salt and freshly ground pepper to taste
- A grating of fresh nutmeg
- 1/4 cup (60 ml) bread crumbs
- 1/2 cup (125 ml) grated Gruyere or Swiss cheese
Details
Servings 4
Preparation
Step 1
Heat half the butter in a saucepan over moderate heat and saute the scallions for 5 minutes. Stir in the flour and cook for 2 minutes. Stir in the cream and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 3 minutes. Stir in the sherry and remove from the heat. Stir in the crab meat, Parmesan, salt, pepper, and nutmeg. Pour the mixture into a lightly greased baking dish or 4 to 6 lightly greased ramekins. Heat the remaining butter in a skillet over moderate heat and stir in the bread crumbs. Sprinkle the grated cheese over the crab mixture and top with the crumbs. Bake in a preheated 400F (200C) oven until the cheese has melted and the filling is bubbling, about 15 minutes. Serves 4 to 6.
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