How to make it

  • Preheat oven to 400° F.
  • Grease 1 to 1 1/2-quart casserole or 4 to 5 individual ones.
  • Pick over crabmeat and discard any bits of shell or cartilage.
  • Mix egg yolks with light cream.
  • Add Bechamel Sauce (reserving 2 tablespoons for topping), butter, salt, and crabmeat.
  • Turn mixture into prepared casserole or casseroles.
  • Combine remaining sauce with whipping cream and spread over top.
  • Sprinkle with Parmesan cheese.
  • Bake at 400° F. for 20 minutes or until lightly browned and heated through.
  • Note: In place of the sauce-cream topping, 4 tablespoons of mayonnaise can be substituted.
  • (4-5 servings )
  • Bechamel Sauce
  • 4 tablespoons butter
  • 2 cups hot milk or 1 cup hot milk and 1 cup hot CHICKEN STOCK
  • 1 small onion, grated
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Heat butter and onion together but do not brown.
  • Stir in flour and remove from heat.
  • Add hot milk or milk and chicken stock mixture and continue to stir rapidly until sauce is smooth.
  • Return to heat, stirring continuously until sauce comes to a boil. Gently simmer and stir 3 to 5 minutes longer.
  • Strain through a fine sieve.
  • (makes 2 1/4 cups)
  • Both recipes from The Williamsburg Cookbook, 1975.

Reviews & Comments 5

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    " It was excellent "
    brianna ate it and said...
    Oh boy, I could just feel the calories attaching themselves, but what the heck, this one is worth the risk. A very high 5 for this. My printer is ready to fly.
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  • binky67 9 years ago
    Mmmmmmm, Mmmmmmmm, Gooood! Cant go wrong here!
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    " It was excellent "
    crabhappychick ate it and said...
    Yet another wonderful crab recipe, Rottman! Perfect.
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  • keni 9 years ago
    oh mercy :) :)
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    " It was excellent "
    chef_irish ate it and said...
    Definately A High 5555555555555
    Awesome Recipe!!!!!!!!!!!!!
    Was this review helpful? Yes Flag

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