AllenOK
Executive Chef
This sounds great! The small size is perfect for just one or two dishes, using individual casserole dishes.
Crab St. Jacques
Yields: 6 servings
½ c butter or margarine, in all
2 T flour
½ t salt
1 c light cream
½# mushrooms, sliced
1 medium onion, minced
2 T parsley
8 oz - 1# frozen or fresh lump crabmeat
3 T sherry
In a small saucepan, blend ¼ c melted butter with flour and salt. Stir in cream gradually. Cook, stirring constantly, over medium heat until thick and smooth. In another pan, sauté mushrooms, onion and parsley in the remaining butter. Add crabmeat and sherry and toss to mix. Add cream sauce and mix well. Spoon into shells or ramekins. Broil until bubbly.
Crab St. Jacques
Yields: 6 servings
½ c butter or margarine, in all
2 T flour
½ t salt
1 c light cream
½# mushrooms, sliced
1 medium onion, minced
2 T parsley
8 oz - 1# frozen or fresh lump crabmeat
3 T sherry
In a small saucepan, blend ¼ c melted butter with flour and salt. Stir in cream gradually. Cook, stirring constantly, over medium heat until thick and smooth. In another pan, sauté mushrooms, onion and parsley in the remaining butter. Add crabmeat and sherry and toss to mix. Add cream sauce and mix well. Spoon into shells or ramekins. Broil until bubbly.