Made this this a.m. for brunch for our weekend guests and is it ever good!!! It's from the Bed & Breakfast website - and if you all haven't checked this site out for brunch (especially) ideas, you are missing a great source.
Guia's Crabmeat Au-Gratin presented by Greenhouse Bed and Breakfast
Can be served over buttered toast or as a brunch casserole.
6 tbsp. butter
1 cup thinly sliced green onions
6 tbsp. chopped parsley
1/4 cup red sweet bell pepper diced small
2 tbsp. flour
Salt and freshly ground pepper to taste
1 cup milk
1 - 8 oz. cream cheese, softened
1 tbsp. dry sherry
2 lbs. crabmeat (WAY too much - I used one pound combination of crab and prawns and it was plenty!!)
1/2 cup parmesan cheese
1 tbsp. paprika
2 tsp cayenne (optional) (I don't know I used 2 tsp., I just sprinkled it over with the paprika)
Preheat oven to 350ºF. In a medium skillet melt butter and sauté the onions, pepper and parsley for about 4 minutes.
Add the flour all at once and stir until combined. Season with salt and pepper. Turn the heat to simmer. Add the softened cream cheese. Stir until combined. Gradually add the milk, stirring constantly until smooth. Simmer for 5 minutes. Remove from heat and stir in the sherry.
Place the crabmeat in a large greased ovenproof casserole dish and pour the milk mixture over it. Fold gently to combine. Sprinkle with parmesan, cayenne, and paprika. Bake for 20 minutes or until the sauce is bubbling.
Serves 8.
I served it over toasted 18-hour bread....yum.
http://i3.photobucket.com/albums/y72/cjd...GRATIN.jpg
Guia's Crabmeat Au-Gratin presented by Greenhouse Bed and Breakfast
Can be served over buttered toast or as a brunch casserole.
6 tbsp. butter
1 cup thinly sliced green onions
6 tbsp. chopped parsley
1/4 cup red sweet bell pepper diced small
2 tbsp. flour
Salt and freshly ground pepper to taste
1 cup milk
1 - 8 oz. cream cheese, softened
1 tbsp. dry sherry
2 lbs. crabmeat (WAY too much - I used one pound combination of crab and prawns and it was plenty!!)
1/2 cup parmesan cheese
1 tbsp. paprika
2 tsp cayenne (optional) (I don't know I used 2 tsp., I just sprinkled it over with the paprika)
Preheat oven to 350ºF. In a medium skillet melt butter and sauté the onions, pepper and parsley for about 4 minutes.
Add the flour all at once and stir until combined. Season with salt and pepper. Turn the heat to simmer. Add the softened cream cheese. Stir until combined. Gradually add the milk, stirring constantly until smooth. Simmer for 5 minutes. Remove from heat and stir in the sherry.
Place the crabmeat in a large greased ovenproof casserole dish and pour the milk mixture over it. Fold gently to combine. Sprinkle with parmesan, cayenne, and paprika. Bake for 20 minutes or until the sauce is bubbling.
Serves 8.
I served it over toasted 18-hour bread....yum.
http://i3.photobucket.com/albums/y72/cjd...GRATIN.jpg
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com