Scalloped Crab Recipe
Scalloped Crab rules the list of the best tasting dishes thanks to this recipe. A great Main Dish recipe is one like this. The Scalloped Crab can be considered the gem of the European cuisine. This Scalloped Crab is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
| Crabmeat | 1 Pound | |
| Or | ||
| Crabmeat - 2 cans (7-1/2-oz size) | ||
| Dry sherry | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 2 Tablespoon, finely chopped | |
| Unsifted all-purpose flour - 1/4 cup | ||
| Milk | 1/2 Cup (16 tbs) | |
| Light cream | 1 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Egg yolks | 2 | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat oven to 350F.
2. Lightly grease 6 or 8 scallop shells or a 1-quart casserole.
3. Open the can and drain crabmeat, removing any cartilage.
MAKING
4. Sprinkle crabmeat with 1/4 cup sherry; toss to mix well. In 1/4 cup hot butter in medium saucepan, sauté onion until tender. This will take 5 minutes. Remove from heat. Stir in flour.
5. Gradually stir in milk and cream; bring to boiling, stirring; reduce heat, and simmer until quite thick. This will take 8 to 10 minutes.
6. Remove from heat; add Worcestershire, salt, pepper, and rest of sherry. Stir a little of sauce into egg yolks; return to rest of sauce in saucepan; mix well. Stir in crabmeat mixture.
7. Turn into shells or casserole. Toss 2 tablespoons butter with crumbs to mix well. Sprinkle crumbs evenly over crabmeat. Place shells on cookie sheet and bake 20 minutes, or until mixture is bubbly and crumbs are lightly browned.
SERVING
8. Serve hot
1. Preheat oven to 350F.
2. Lightly grease 6 or 8 scallop shells or a 1-quart casserole.
3. Open the can and drain crabmeat, removing any cartilage.
MAKING
4. Sprinkle crabmeat with 1/4 cup sherry; toss to mix well. In 1/4 cup hot butter in medium saucepan, sauté onion until tender. This will take 5 minutes. Remove from heat. Stir in flour.
5. Gradually stir in milk and cream; bring to boiling, stirring; reduce heat, and simmer until quite thick. This will take 8 to 10 minutes.
6. Remove from heat; add Worcestershire, salt, pepper, and rest of sherry. Stir a little of sauce into egg yolks; return to rest of sauce in saucepan; mix well. Stir in crabmeat mixture.
7. Turn into shells or casserole. Toss 2 tablespoons butter with crumbs to mix well. Sprinkle crumbs evenly over crabmeat. Place shells on cookie sheet and bake 20 minutes, or until mixture is bubbly and crumbs are lightly browned.
SERVING
8. Serve hot
Chef
