Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Fresh Dungeness crab meat

  2. 2 cups 474ml Heavy cream

  3. 1 cup 93g / 3 1/3oz Shallot - minced (large)

  4. 4 tablespoons 60ml Dijon mustard

  5. 1 oz 28g Brandy or cognac

  6. 1 Cayenne pepper

  7. 1 tablespoon 15ml Parsley - chopped

  8. 2 tablespoons 30ml Pimento - chopped

  9. 1/2 tablespoon 7 1/2ml Butter

  10. 1 tablespoon 15ml Fresh bread crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a heavy saucepot, gently saute minced shallot over moderate heat in butter for about 1 minute. Add heavy cream and reduce over moderate heat until only about 1 1/3 cups remain. In a mixing bowl, whisk together mustard with small amounts of the cream mixture. Add brandy, parsley, pimento and cayenne pepper. Preheat oven to 375F Combine sauce with fresh crab meat and divide into four baking dishes. Sprinkle with bread crumbs and bake in the oven about 12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve with crusty French bread and a cool, crisp sparkling wine.


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