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Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter or margarine

  2. 1 Onion - chopped

  3. 2 Celery ribs - chopped

  4. 1 lb 454g / 16oz Crabmeat - lump, picked over

  5. 1 Mushrooms - (5 1/2oz)

  6. 1 Pimiento - chopped

  7. 1 teaspoon 5ml Celery salt

  8. 1/4 teaspoon 1 1/3ml Mace

  9. 1/2 teaspoon 2 1/2ml Cayenne pepper

  10. 1 cup 237ml Milk

  11. 1 cup 237ml Cream

  12. 2 Egg yolks - well beaten

  13. Lemon juice

  14. 1 cup 198g / 7oz Bread crumbs - buttered

Instructions Jump to Ingredients ↑

  1. Melt butter in saucepan with onion and celery; cook until vegetables are golden.

  2. Add crabmeat, mushrooms, pimiento and seasonings; stir in milk and cream and cook slowly 15 minutes.

  3. Add beaten egg yolks, a small amount at a time; cook 10 minutes longer, stirring.

  4. Spoon hot mixture into four to six buttered ramekins or shells; sprinkle with lemon juice and cover with buttered bread crumbs.

  5. Bake in preheated 450F oven a few minutes to brown crumbs.

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