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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com Think of this with a good bottle of Pinot Grigio.
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| A variation from using scallops. We use Blue crabmeat. |
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| Recipe Type |
| Seafood |
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| Ingredients |
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| 5 Tbs |
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Butter, unsalted |
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| 1 sm |
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Onion |
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| 1 lbs |
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Blue Crabmeat |
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| 1Ľ cups |
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dry White Wine |
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| 2˝ cups |
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Béchamel |
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| ˝ tsp |
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dry Mustard |
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| 4˝ Tbs |
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Vermouth |
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| 1 pinch |
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Cayenne pepper |
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| 2 cups |
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soft White Breadcrumbs |
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Salt and Pepper to taste |
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| 1 |
Pre-heat the oven to 400 degrees F. |
| 2 |
Melt ˝ of the butter over low heat. Chop the onion very fine and soften it in the butter. Add the crabmeat and pour in the wine. Bring to a boil and then simmer gently for 1 minute. Remove the crab from the broth and reserve. Boil the broth hard to reduce to about Ľ. |
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Fold the crabmeat into ˝ of the béchamel. Add the mustard, vermouth, cayenne, the reduced broth and salt and pepper to taste. |
| 4 |
Spoon the mixture into 6 ovenproof dishes. Coat with the rest of the béchamel. Melt the rest of the butter and mix with the bread crumbs. Sprinkle the crumbs over each portion and bake for 12-15 minutes in a hot oven. |
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| Servings: 6 |
| Preparation time: 20 minutes |
| Cooking time: 15 minutes |
| Ready in: 1 hour |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |