Crabmeat au gratin #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| ⅛ | teaspoon | White pepper |
| ¼ | teaspoon | Salt |
| 1½ | cup | Hot milk (or half-and-half; if if you can stand the calories!) |
| 1½ | Jiggers sherry wine | |
| 1 | dash | Cayenne pepper |
| ¾ | cup | Grated American cheese |
| 2 | tablespoons | Grated American cheese for topping |
| Minced parsley; optional | ||
Directions
Melt butter; remove from heat and add flour, salt and pepper. Blend in hot milk, stirring all the time. Retum to heat and stir until it forms a nice cream sauce. Add sherry wine and cayenne pepper. Stir in cheese. (It can be made with Parmesan cheese instead of American, but the Parmesan is sharper.) Stir to dissolve cheese. Add the crabmeat; combine gently so as not to break up the lumps of crabmeat. Spoon into a casserole or individual ramekins. Sprinkle with buttered bread crumbs and a bit of grated cheese.
Run into a hot oven for about 10 minutes or until cheese on top melts and bubbles. Serves 4 to 5.
A nice white wine goes well with this dish.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .