Prep 5 mins
Cook 25 mins
Unashamedly rich dish. Serves 2 as a main course or 4 as a first course.
- 2 ounces unsalted butter
- 1 ounce plain flour
- 6 fluid ounces milk
- 1⁄2 teaspoon ground mace
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 lb crabmeat, picked over
- 2 tablespoons heavy cream
- 2 ounces fresh white breadcrumbs
- 1 tablespoon grated parmesan cheese
- lemon wedge, to garnish
- Melt 1 ounce of the butter in a small heavy saucepan.
- Stir in the flour and mix well.
- Slowly stir in the milk and boil very gently to make a smooth thick sauce.
- Stir in the mace, salt and pepper.
- Mix in all the crab and bring just to the boil.
- Stir in the cream, check the seasoning and adjust to taste.
- If planning as a first course, pour into 4 small (2½-inch) buttered ovenproof ramekins and sprinkle each with breadcrumbs and then Parmesan cheese; if planning a main course, use 2 4-inch ramekins.
- If preparing ahead, the ramekins can wait in the refrigerator for several hours before cooking.
- Dot the top of each dish with the remaining butter and stand the ramekins in ½-inch deep water in a baking tray.
- Bake for 10 minutes 400°F.
- The tops should be crisp and golden brown and the crab thick and creamy.
- Serve with lemon wedges.