↞ recipe box start page
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb jumbo lump crab meat
6 tbsp butter
4 tbsp flour
1 cup light cream and milk, room temperature
6 oz freshly grated Guyere or Emmentaler cheese
Salt and pepper to taste
1/4 cup dry French vermouth
2 tsp fresh lemon juice
Paprika for garnish
Preheat oven to 425. Set shelf about 5-6 inches under the broiler. Lightly butter the casserole or shells.
Melt 4 tbsp of butter in a heavy 2 or 2 1/2 quart saucepan and add flour, stirring with a wooden spoon. Cook 2-3 minutes after mixture is frothy. Add milk and cream all at once. Stir until sauce is thickened and smooth. Add vermouth and lemon juice. Cook for several minutes. Taste and adjust seasonings as needed with salt and pepper. To hot sauce, slowly add about 2/3 of the grated cheese. Stir until smooth. Do not boil.
To hot mixture, add crab meat. Fold in carefully to avoid breaking up the lumps of meat. When mixed and warmed through, put mixture in casserole or shells. Do not fill to the edge. Sprinkle remaining cheese on the surface. Dot with remaining butter and dust lightly with paprika. Put casserole or shells in oven, and bake for about 4 minutes. As soon as mixture starts to bubble, put under the broiler for a minute or two, just enough to color the surface. Serve immediately. Ingredients for 4 servings as a main course or 6 as a first course.
CRAB PREMIER
view my recipes
print
save
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb jumbo lump crab meat
6 tbsp butter
4 tbsp flour
1 cup light cream and milk, room temperature
6 oz freshly grated Guyere or Emmentaler cheese
Salt and pepper to taste
1/4 cup dry French vermouth
2 tsp fresh lemon juice
Paprika for garnish
Preheat oven to 425. Set shelf about 5-6 inches under the broiler. Lightly butter the casserole or shells.
Melt 4 tbsp of butter in a heavy 2 or 2 1/2 quart saucepan and add flour, stirring with a wooden spoon. Cook 2-3 minutes after mixture is frothy. Add milk and cream all at once. Stir until sauce is thickened and smooth. Add vermouth and lemon juice. Cook for several minutes. Taste and adjust seasonings as needed with salt and pepper. To hot sauce, slowly add about 2/3 of the grated cheese. Stir until smooth. Do not boil.
To hot mixture, add crab meat. Fold in carefully to avoid breaking up the lumps of meat. When mixed and warmed through, put mixture in casserole or shells. Do not fill to the edge. Sprinkle remaining cheese on the surface. Dot with remaining butter and dust lightly with paprika. Put casserole or shells in oven, and bake for about 4 minutes. As soon as mixture starts to bubble, put under the broiler for a minute or two, just enough to color the surface. Serve immediately. Ingredients for 4 servings as a main course or 6 as a first course.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.