Ingredients
- 3 TBSP Butter
- 3 TBSP Flour
- 1/8 tsp White pepper
- 1/4 tsp Salt
- 1 1/2 c Half-and-half
- 1 1/2 Jiggers dry sherry
- 1 dash Cayenne pepper
- 1/2 lb Grated American cheese
- 1/2 lb lump blue crab meat (you can use less expensive crab meat if your budget is tight)
- Buttered bread crumbs
- 2 tb Grated American cheese for topping
- Minced parsley (optional)
Preparation
Step 1
Preheat oven to 450F
Melt butter in a saucepan; remove from heat and add flour, salt and pepper. Blend in hot half and half, stirring all the time.
Return to heat and stir until it forms a nice cream sauce.
Add dry sherry and cayenne pepper.
Stir in cheese. Stir until the cheese has melted into the sauce.
Add the crab meat; combine gently so as not to break up the lumps of crab meat.
Spoon into a casserole or individual ramekins (I prefer the individual ramekins).
Sprinkle with buttered bread crumbs and a bit of grated cheese.
Run into a hot oven for about 10 minutes or until cheese on top melts, bubbles and browns. Top with parsley before serving, if desired.
Every time I’ve had, and made, this dish I thought the sauce was too thin when it was served. But as it cooled it thickened and was just right. Serve it with a garden salad, a crisp white wine and some nice bread. I think you’ll see American Cheese in a new light.