Description:

Individual or casserole dish of hot savory succulent crab dish.

Source:

S. Chokel

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

Ingredients

• 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

Preparation

• 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.

Comments

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!