“A delightful way of preparing real crab meat, delicious and not too time consuming provided you have 2 cups of cooked crab meat when you start. You can use fresh, canned or frozen crabmeat (thawed). It can be served as an elegant starter or as a main dish served with rice. I save the largest crab shells and after thorough washing use them to fill with the crab meat before cooking in the oven. They present very well that way at the table as unusual, but of course you can use ramekin dishes as well!”
READY IN:
1hr 5mins
SERVES:
4-6
YIELD:
6-8 medium crab shells
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat your oven to 350°F.
  2. Melt the butter in a medium sauce pan on medium heat.
  3. Add the minced shallots and stir for 2 minutes.
  4. Sprinkle the flour evenly and stir until well blended.
  5. Add the milk gradually stirring until the sauce starts to thicken.
  6. Add Season All, salt and pepper, mix.
  7. Now add the spring onion, Italian parsley, the Gruyere and Parmesean cheeses, blend well.
  8. Add Cayenne and Tabasco followed by the dry white wine. Sauce should be fairly thick, not liquid otherwise add more cheese.
  9. Now carefully fold in the crab meat and sour cream until well blended. Taste and adjust seasoning to your liking.
  10. Remove from heat and start filling the crab shells or ramekin dishes. Sprinkle with Paprika and place in an oven proof dish.
  11. Transfer to the 350°F oven until golden and bubbly (about 30 min.).
  12. Serve immediately with fluffy white rice.

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