Homesick-for-the-Pacific Sherried Crab Bake

Main Dish
Temps de cuisson: 15 mins
Portions: 8


  • 1 lb Lump Crabmeat (fresh)
  • 1/2 Medium Onion, chopped
  • 1 Stalk Celery, chopped
  • 1/4 cup Sweet Butter
  • 2 tablespoons All-purpose Flour
  • 1/2 cup Whole Milk
  • 3/4 cup Heavy Cream
  • 1 Egg
  • 2 tablespoons Cream Sherry
  • 1/2 teaspoon Sea Salt
  • 1/8 teaspoon White Pepper
  • 3/4 tablespoon Tabasco Sauce (Cajun flavor if available)
  • 1/4 teaspoon Old Bay Seasoning
  • 1/4 teaspoon Dried Dill Weed
  • 2 tablespoons Tomato Sauce
  • 1 cup Gruyere or Emmentaler Cheese, grated

  1. Saute choped onion and celery in butter until limp. Add flour. Combine rest of ingredients except crab and cheese and add to mixture. Stir and cook until thick. Remove from heat.
  2. Pick through crab to make sure free of shell. Rinse lightly in fresh water. Stir gently (so as not to break up crab) into the onion-celery-flour mixture.
  3. Pour into 8-inch square butter-greased baking dish or 8 individual greased ramekins.
  4. Top with grated cheese and bake at 375 degrees for 15 to 20 minutes.
  5. Serve with simple salad of crisp butter lettuce dressed with a French Vinaigrette, a sourdough baguette, and a bottle of Pinot Grigio. As this is a very rich entree, a crystal bowl filled with scooped balls of various sorbets and some Creme de Pirouline Viennese wafers would be an appropriate dessert Recipe from Cliff Cottage Inn Cookbook by Sandra CH Smith - copywrited.

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