Ingredients
2 pound backfin crabmeat
2 tbsp. butter
2 tbsp. flour
2 c. half & half
Sherry to taste
2 tbsp. seafood seasoning
Salt and pepper to taste
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Remove cartilage from crabmeat and place in a large bowl. Heat butter in medium saucepan and stir in flour to make paste. Heat, then slowly add in half & half and cook over medium heat, stirring occasionally till mix thickens and is bubbly. Add in sherry and seafood seasoning, salt and pepper, mixing well. Remove from heat. Pour sauce over crabmeat, then place mix in 1 1/2 qt baking dish. Bake at 350 degrees for 20 min or possibly till lightly browned.