CookEat Recipe
Crab Meat au Gratin
Picked crab meat and mushrooms in a sherry cream sauce, baked with Parmesan until golden.
Method
Steps
Step 1
Heat a conventional oven to 375°F. Keep the cooked picked crab meat chilled until needed, then measure three-quarters of a pound and check carefully for any shell fragments. Drain and slice six actual canned mushrooms.
Step 2
Heat the half ounce of butter with the two level tablespoons of flour in a small saucepan for about one minute, stirring. Pour in the one and a half gills of hot pasteurized milk and half gill of unwhipped pasteurized cream. Whisk briskly until the sauce comes to a boil.
Step 3
Put the crab meat in another small saucepan with the half gill of sherry, half teaspoon salt, saltspoon cayenne and half saltspoon ground nutmeg. Mix gently and cook over low heat for about five minutes.
Step 4
Strain the cream sauce through a fine conical strainer into the crab pan. Add the six sliced mushrooms, stir gently and simmer for about five minutes, continuing until the actual crab-and-sauce mixture reaches at least 74°C throughout. Avoid breaking up the crab unnecessarily.
Step 5
Transfer the hot mixture to a deep ovenproof baking dish. Sprinkle the tablespoon of grated Parmesan over the top. Bake for about ten minutes as a guide, continuing until the gratin is bubbling hot and nicely golden. Serve promptly.
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