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Crab Bake Supreme
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Individual or casserole dish of hot savory succulent crab dish.

S. Chokel

Serves/Makes:Serves 4-6 (8-12 oz ramekins)

  • 4 tbsp (60 ml) butter (unsalted best)
  • 1 tsp (5 ml) onion, finely chopped
  • 4 tbsp (60 ml) all purpose flour
  • 2 cups (475 ml) whole milk
  • 1/2 tsp (2 ml) celery salt
  • 1 tsp (5 ml) Worcestershire sauce (I use 1/4 tsp)
  • dash of cayenne pepper (to taste, I use more)
  • salt and pepper to taste
  • 1 egg yolk, beaten
  • 2 tbsp (30 ml) sherry (use a good one for best results)
  • 1 cup (225 ml) soft bread crumbs (I like day old sourdough best)
  • 2 cups (475 ml) crab meat (canned is alright, but fresh crab is awesome)
  • 1 tbsp (15 ml) parsley, minced
  • Heat oven to 400 degrees (200 C.).
  • Melt butter, add onion and cook over low heat until onion is lightly browned.
  • Add flour, blend together thoroughly.
  • Add milk and seasonings and cook until mixture has thickened, stirring occasionally.
  • Add egg yolk, stir, and remove saucepan from heat.
  • Add sherry and most of the bread crumbs, reserving a small portion to sprinkle over top of mixture.
  • Then add crab meat and parsley to the mixutre and gently blend.
  • Fill greased ramekins (individual casserole dishes).
  • Top with remaining bread crumbs.
  • Bake for 20 to 30 minutes until browned and bubbling.
Serve with a good stick of French Bread and a tossed green salad with a simple white wine vinagrette.

A chilled glass of Chardonnay is spectacular with this dish!

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