Crabmeat Au Gratin II PDF Print E-mail
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Wednesday, 22 June 2011 23:39

½ cup unsalted butter 2 green onions, sliced ½ cup flour 1 cup Half & Half, heated 1 egg, well beaten 1 cup chicken stock, heated 3 TBS sherry ½ tsp Tabasco sauce 1 TBS Worcestershire sauce ½ tsp salt 1 tsp black pepper ½...

 

  • ½ cup unsalted butter
  • 2 green onions, sliced
  • ½ cup flour
  • 1 cup Half & Half, heated
  • 1 egg, well beaten
  • 1 cup chicken stock, heated
  • 3 TBS sherry
  • ½ tsp Tabasco sauce
  • 1 TBS Worcestershire sauce
  • ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 pound lump crab meat, picked for shells
  • 1 cup grated mild cheddar cheese
  • paprika
  1. Into a large skillet over medium high heat, melt butter and add green onions, sautéing until wilted, about 2 minutes
  2. Add flour and whisk until thoroughly combined
  3. Slowly had hot Half & Half; continue whisking until a creamy white sauce is formed
  4. To the beaten egg, add 1 tsp of the white sauce while continually whisking; then add a 2nd and finally a 3rd tsp until the egg temperature has warmed; add egg to the remained cream sauce and slowly add the warmed chicken stock
  5. Continue whisking until mixture begins to bubble, remove from heat
  6. Add the sherry, and next 6 ingredients, stirring to combine
  7. Gently fold in the crabmeat and pour into a 1 ½-quart casserole or 6 individual ramekins
  8. Sprinkle mixture with cheese and paprika
  9. Bake uncovered at 350° for 20 minutes; serve hot

Serves 6

 

Last Updated on Wednesday, 06 July 2011 03:50