- 2 cups Bechamel Sauce
- 2 ounces grated Gruyere
- 1/2-ounce grated Parmesan
- 2 tablespoons whole butter, plus 3 tablespoons melted
- 1/4 cup minced shallots
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon snipped fresh chives
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh tarragon leaves
- 1/2 cup plain bread crumbs
- 1/2 teaspoon Essence
- 2 dozen toast points, for serving
Preheat the oven to 375° F.
In a medium bowl, combine the bechamel with the Gruyere and Parmesan. Stir well to combine and set aside.
Set a 12-inch saute pan over medium heat and add 2 tablespoons of whole butter. Once the butter is melted, add the shallots to the pan and cook until soft, about 1 minute. Add the crabmeat and season with the salt and pepper. Cook the crabmeat in the saute pan and toss to evenly mix, about 2 minutes. Add the chives, parsley and tarragon to the crab and continue to toss to blend.
Pour the sauce over the crabmeat and stir to combine. Transfer the crabmeat mixture to a 1-quart oval casserole dish. In a medium bowl, combine the bread crumbs with the melted butter and Essence and stir to blend. Sprinkle the bread crumbs over the crabmeat and place the casserole in the oven until well browned and bubbly, about 15 to 20 minutes.
Remove from the oven, garnish with chopped parsley and serve with toast points.
Baked Ziti In A Mornay Sauce With Italian Sausage And Fennel
Asparagus With Choron Sauce
Chicken Paillards With Tomato Sauce And Couscous
Grilled Lobster Tails with a Ruby Red Grapefruit And Tarragon Vinaigrette
Warm Crab Meat Timbale
Florida Grouper With Tomatillo Sauce, Florida Orange Mango Salsa, Lump Crabmeat Guacamole, And Fried Yucca Chips
Pork And Shrimp Spring Rolls With Peanut Sauce
Black Pepper Crusted Sea Scallops With A Crab Meat And Fiddlehead Fern Relish With Roasted Red Pepper Sauce
Beer Battered Fried Okra Stuffed With Crabmeat And A Spicy Green Onion Dipping Sauce
Trout A La Meuniere