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“Can be eaten hot or cold with a salad of your choice.”
READY IN:
55mins
SERVES:
4-6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) pastry dough, case
  • 8 ounces cooked crabmeat
  • 2 teaspoons finely chopped parsley
  • 1 teaspoon finely chopped chives
  • 1 ounce butter
  • 2 tablespoons white rum
  • 2 egg yolks
  • salt & pepper
  • grated nutmeg
  • WHITE SAUCE (use 3/4 cup)
  • 1 ounce butter
  • 1 ounce flour
  • 1 14 cups milk
  • salt & pepper

Directions

  1. Combine crabmeat, parsley, & chives.
  2. Heat butter in saucepan and cook crab mix for 5 minutes.
  3. Sprinkle in the rum.
  4. Pack into pastry case.
  5. Beat egg yolks with sauce, season with S& P.
  6. Pour over the filling.
  7. Bake in moderately hot oven (375°/gas mark 5) for 25 minutes.
  8. Sprinkle with nutmeg before serving.
  9. WHITE SAUCE:
  10. Melt butter in saucepan, stir in flour to a smooth paste, cook for 1 minute.
  11. Remove from heat & slowly add milk, stirring all the time.
  12. Bring to the boil, stirring continuously & boil for 2 minutes.
  13. Season to taste.
  14. Variations: the following may be added to the basic white sauce.
  15. 2 finely chopped hard boiled eggs.
  16. 3 oz grated cheese & 2 egg yolks.
  17. 1 Tblsp chopped chives, tarragon, parsley.

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