Crabmeat au Gratin
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup dry sherry
1 teaspoon Worcestershire sauce
1 tablespoon seasoned salt, or to taste
1 pound lump crabmeat
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Melt butter in a saucepan. Add flour and stir to mix thoroughly. Add milk,
sherry, Worcestershire sauce and seasoned salt, stirring constantly. Bring to a
boil, continue stirring and cook for 5 minutes. Remove from heat. Sauce may be
refrigerated at this point, if desired.
Heat oven to 350 degrees. Mix sauce with crabmeat and divide among individual
ramekins or spoon into a buttered ceramic baking dish. Top with a mixture of the
two cheeses and sprinkle with paprika.
Bake about 15 minutes for ramekins or 30 minutes for 1 large dish. Allow
additional cooking time if the sauce has been refrigerated.
Makes 4 to 6 servings.
From Gulf Coast Cooking, by Virginia Elverson