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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In 'The Glory of Southern Cooking' by James Villas Ingredients:
4 tablespoons butter |
1/3 cup minced vidalia onion |
1/2 cup heavy cream |
2 tablespoons sweet sherry |
1 teaspoon minced fresh chives |
1/2 teaspoon minced hot chili pepper |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
salt |
fresh ground black pepper |
1/2 lb fresh claw crabmeat, picked over for shells and cartilage |
2 large egg yolks, lightly beaten |
1/4 cup dry breadcrumbs |
Directions:
1. Preheat the oven to 425°.
2. In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
3. Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
4. Cook, stirring, for 2-3 minutes.
5. Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
6. Divide the mixture among four buttered scallop shells or small ramekins.
7. Sprinkle 1 tablespoon bread crumbs on each serving.
8. Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
9. Serve hot.
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