Crabmeat au Gratin
By Yankee Magazine|Feb 16 2014|
For those who love the succulent taste of shellfish, this dish for Crabmeat au Gratin is a delight. It can be. served as an appetizer or a main dish held together by a minimum amount of sauce. To stretch it for additional servings, make about twice as much sauce and serve accompanied by noodles with herbs and butter and a tossed green salad. –Mirror Lake Inn, Lake Placid, New York
Yield
Serve 4-6.
Ingredients
2 tablespoons butter
1-1/2 tablespoons flour
Pinch of salt
1/8 teaspoon dry mustard
1 cup milk
1/2 teaspoon Worcestershire sauce
1/4 pound cheddar cheese, grated
4 cups crabmeat
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 300°F. In a saucepan combine the butter, flour, salt, mustard, milk, and Worcestershire sauce stir over low heat until the butter melts and the mixture is blended. Stir in the cheddar cheese and crabmeat and place the mixture in a 2-quart baking dish or into 6 scallop shells. Sprinkle the Parmesan cheese on top. Bake 10 minutes or until piping hot.
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