Scalloped Crab Recipe

Summary

Servings4Cuisine
CourseMain Ingredient

Ingredients

 Crab meat1 1⁄2 Pound
 Bechamel sauce2 Cup (32 tbs) (made with 3 tablespoons butter, 2 tablespoons flour, and 2 cups milk infused with 6 peppercorns, piece of bay leaf, blade of mace and slice of onion)
 Celery stalks4
 Shredded almonds1⁄2 Cup (8 tbs), browned
 Fresh breadcrumbs1⁄4 Cup (4 tbs)
 Grated cheddar cheese1⁄4 Cup (4 tbs)
 Melted butter2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 430 Calories from Fat 210

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 8.7 g43.4%

Trans Fat 0 g

Cholesterol 33.3 mg

Sodium 591.5 mg24.6%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.6 g10.2%

Sugars 7.1 g

Protein 37 g75%

Vitamin A 14.4% Vitamin C 3.7%

Calcium 26.1% Iron 5.4%

*Based on a 2000 Calorie diet

Directions

Method Make bechamel sauce and combine it with crab meat, celery and almonds.
Season and spoon into a gratin dish or shallow oven- proof baking dish.
Combine breadcrumbs and cheese with the butter and sprinkle mixture over crab meat.
Bake in a moderate oven (350°F) for 20-25 minutes or until brown
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