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Crunchy Crab Creams Crab meat is very expensive --try substituting part or all with one of the imitations -- I can't tell the difference!
Set oven to 400°. In a saucepan make a roux with 1 oz. butter and 1 oz. flour. Add milk to make a white sauce. Stir in the mace and season with salt and pepper. Mix in the crab meat and the soured cream, return to heat and bring to the boil. Spoon the mixture into six ramekins, sprinkle with the bread crumbs and the grated cheese and, finally, dot with butter. Stand in a "bain marie" (a pan of water) and bake for 10 minutes until crisp and golden brown. Serve with crusty bread or Melba toast. October 2009-January 2010 issue of Dragon Tales |
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