 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Dip your spoon into this super-rich comfort food, and you might think youâre in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ... Ingredients:
1/2 cup finely chopped onion |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 cups half-and-half cream |
2 egg yolks, lightly beaten |
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1 tablespoon dijon mustard |
2 teaspoons worcestershire sauce |
1 teaspoon minced chives |
topping: |
1 cup soft bread crumbs |
1 tablespoon butter, melted |
Directions:
1. In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth.
2. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
3. Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives.
4. Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown. Yield: 6 servings.
|
|