posted on September 25, 2012 10:23
3/4 cup bread crumbs 1 Tabsp butter, melted 1 Tablsp parsley
blend well, set aside.
1 cup whole milk 2 Tablsp flour 1 Tablsp dry sherry
1 teasp dijon mustard 1/4 teasp salt 1/8 teasp black pepper
1/4 cup each: diced onion, bell pepper, celery
1 clove garlic, minced 1 pound lump crabmeat, broken up
1 Tablsp hot pepper sauce
In a large measuring cup, combine milk, flour, sherry mustard,
salt and pepper. Blend well and set aside.
In a saucepan over medium heat, melt 2 Tablsp butter and add in onion,
bell pepper and celery and the garlic. cook, stirring often for about 5
mins until softened. Gradually add in the milk mixture and continue
cooking and stirring until thickened, about another 5 mins. Add in thecrabmeat, heat for about 1-2 mins. Add hot pepper sauce.
Divide between 4 ramekins or put into a small casserole dish.
Top with bread cumbs, bake at 350 for 30 mins or until hot.