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Ingredients
- 1 lb. fresh, jumbo, lump crabmeat
- 1/2 cup finely chopped bell pepper
- 1/4 cup minced scallions
- 1 cup Bechamel sauce*
- Salt, white pepper, cayenne to taste
- 2 tbsp. cognac or sherry
- 1/4 cup fresh bread crumbs
- 4 tbsp. butter
- 3 tbsp. diced red pimentos
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Recipe Info
Category : Seafood
Rating : 0
Contributor : marc
Print Recipe
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Directions
A. Bechamel Sauce* (medium white sauce):
1 cup milk
2 tbsp. cornstarch
2 tbsp. butter
salt, white pepper, cayenne to taste
Place all ingredients in microwave measuring cup and microwave on high for 2 min. Whisk with a wire whisk and microwave for another 2 min. Adjust seasonings lightly to taste. Set aside.
B. Crabmeat: Saute scallions, bell pepper and pimentos in 3 tbsp. margarine or butter for 3 min. Add Bechamel sauce, cognac and mix well. Add lump crabmeat and lightly toss to coat-be gentle to avoid breaking up lumps. Place in ramkins, top with breadcrumbs and dot with butter. Bake at 375 for 15 min. or until bubbly.
(serves four)
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