Crabmeat St. Francis
Ingredients
- Sauce:
- 2 Tbs. butter
- 2 green onions, sliced
- 1/2 medium onion, coarsely chopped
- 2 inner ribs celery, bottom 2 inches only, coarsely chopped
- 1 bay leaf
- 1/2 tsp. thyme leaves (dried)
- 1/4 tsp. celery seed
- 1/4 tsp. white pepper
- Pinch cayenne
- 3/4 tsp. salt
- 1/4 tsp. Accent
- 1/2 cup evaporated milk
- 3 Tbs. flour
- 1/2 cup bread crumbs
- 3 Tbs. grated Parmesan cheese
- 1/2 tsp. spicy paprika
- 1 lb. lump crabmeat
- 3 Tbs. butter, melted
Instructions
- 1
Heat the butter in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
- 2
After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan. Bring to a boil, stirring lightly.
- 3
While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
- 4
Spoon the sauce into a pan and refrigerate until it thickens, or overnight.
- 5
To complete the dish, preheat the oven to 425 degrees. Mix the bread crumbs, Parmesan cheese, and paprika.
- 6
Divide the crabmeat among four to six scallop shells or small au gratin dishes. Top with about 1/4 cup of the chilled sauce. Sprinkle with a heaping Tbs. of the bread crumb mixture. Bake at 425 degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
- 7
Remove from the oven and top with 1 tsp. melted butter. Serve very hot.