Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 pinch cayenne pepper
- ⅛ teaspoon freshly grated nutmeg
- Salt and freshly ground white pepper to taste
- ¾ cup heavy cream
- ¼ cup dry sherry
- 1 egg yolk
- 4 tablespoons finely chopped shallots
- 1 pound fresh lump crab meat, shell and cartilage removed, if any
- 4 tablespoons freshly grated Gruyere or Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
787 calories; 33 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 96 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 22 grams protein; 148 milligrams cholesterol; 128 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat the broiler to high.
- Melt two tablespoons of the butter in a saucepan over medium heat. Add the flour and blend well. Do not brown. Add the milk and cook, stirring with a whisk, until blended and smooth. Season with cayenne pepper, nutmeg, salt and pepper.
- Add the cream, bring to a boil and simmer briefly about 3 to 4 minutes. Stir in half of the sherry, beat in the egg yolk well and remove from heat.
- Melt the remaining tablespoon of butter in a nonstick skillet over medium-high heat. Add the shallots and cook them briefly until wilted. Add the crab meat and cook briefly, stirring gently. Sprinkle with the remaining sherry.
- Spoon the crab meat into a baking dish and smooth over with a spatula. Cover with the hot sauce and spoon it over with a rubber spatula. Sprinkle with the cheese.
- Place the dish under the broiler until golden brown and bubbling hot.
25 minutes
Dining and Cooking