Prep 30 mins
Cook 15 mins
This is from the Pasadena, CA Jr. League cookbook. It is a wonderful way to eat a California favorite...Dungeness Crab.
- 4 tablespoons butter
- 1 tablespoon oil
- 3⁄4 cup onion, finely chopped
- 1⁄2 cup celery, finely chopped
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 1 cup light cream
- 1 1⁄2 teaspoons dry mustard
- 1⁄8 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1⁄4 cup dry sherry
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 3 eggs, hard-boiled and chopped
- 1 lb dungeness crabmeat, flaked
- 1⁄2 cup parmesan cheese, grated
- In a 10 - 12" skillet combine 3 tablespoons butter and the oil and saute the onion and celery over low heat for 4- 6 minutes or until soft. Add the flour, a little at a time and cook stirring for 3 - 4 minutes. Meanwhile, heat milk and cream in a small saucepan. Add the heated milk gradually to the onion mixture, stirring constantly.
- In a small bowl combine the dry mustard, Tabasco, Worcestershire, sherry, lemon juice, and parsley. Add this mixture to the onion mixture in the skillet, stirring well. Bring to a simmer and stir until the sauce thickens, about 3 - 4 minutes. Add the chopped eggs and crab. Taste for seasoning, adding salt and pepper to taste.
- Divide the mixture between 6 scallop shells or ramekins. Dot them with the remaining butter and cover with the cheese. Place them in a pre-heated 375 F oven for 15 minutes or until they are lightly browned and bubbling. Serve as a first course. Note: This can also be served as a main course by placing the crab mixture in a shallow casserole and accompanying it with Sourdough Bread and a fresh spinach salad!
My goodness~ what a special treat this was! I followed this exactly, except I used Maryland Steamed Crabs.....and picked the crabmeat myself right from the crab. I had HUGE chunks of lump backfin and the rest of the wonderful crab. This made an outstanding casserole or a hot dip, I served mine with crackers right out of the oven. I made the creamy onion/milk mixture and added the rest of the ingredients right from this point, gently mixing. At the very end I gently folded in the crabmeat with my (clean) hands (it is easier not to mash the crab lumps with your fingers) popped it in the oven. The top just browned a bit and bubbled away in the oven. Dennis is so much better now, Jan~what a lovely, lovely treat! Made for *Spring Spectacular* April 2008.
I made this as a first course to a lamb shank dinner. It was a great hit. I added some sharp cheddar to the ingredients and finished with a cheddar and parmesan topping. Everyone asked for the recipe.