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Crabmeat Berdou

Ingredients

  • Bechamel:
  • 4 Tbs. butter
  • 3 Tbs. flour
  • 1 cup milk, warmed
  • 1/2 tsp. salt
  • 1 stick butter
  • 1/2 cup green onions, chopped
  • 1/2 cup sliced mushrooms
  • 1 Tbs. chopped garlic
  • Pinch cayenne
  • 1/2 cup sherry
  • 1 lb. lump crabmeat

Instructions

  1. 1

    Make the bechamel by heating the butter in a saucepan until it bubbles. Stir in the flour to make a blond roux; don't allow it to brown. Whisk in the milk over low heat until the sauce thickens. Add the salt and keep warm.

  2. 2

    In a second saucepan, heat the butter until it bubbles, and in it saute the green onions, mushrooms, garlic and cayenne until the mushrooms are tender. Add the sherry and bring to a boil. Lower the heat and cook until all the liquid is absorbed.

  3. 3

    Carefully add the lump crabmeat, agitating the pan to combine with the rest of the ingredients so as not to break the lumps. Spoon the mixture onto an oven-proof serving dish.

  4. 4

    Nap two or three tablespoons of the bechamel over the top of the crabmeat. Put the plates into the hot broiler for about a minute. Serve immediately, warning that the plates are hot.