Crab OR Scallops Imperial
Source of Recipe
BBR
Recipe Introduction
posted by Cittie**********All seafood would just love to get into this rich, and creamy sauce.Thanks Cittie for a meal fit for a King or Queen, in my case both!~
List of Ingredients
2 Heaping Tbs. Butter( I used Olivio)
2 Heaping Tbs. Flour
3/4 cup Milk
1/2 tsp each, Salt and Dry mustard
1 tsp Vinegar( I used Vermouth)
1/2 tsp worcestershire sauce
2 Heaping Tbs. Mayonnaise
1 slice of Bread torn( I used Whole Wheat)
1 Pound of crabmeat( I used Scallops)
Recipe
Melt the butter, stir in the flour, add 1/2 cup milk gradually, stirring. ( I used all of the milk as the sauce was very thick) Add the salt, mustard, vinegar and worcestershire sauce. Cook till thick. Cool. Add the mayonnaise. moisten the crumbs with the remaining milk;add to the crab. Mix the crab with the sauce. Spoon into 8 ramekins. Bake for 15 minutes at 350. Serves 8
* I cut the Scallops in 1/2. Sauted in a little olivio. This produced a little stock which I added to the milk. I processed the bread and toasted lightly. I lightly buttered 2 small gratin dishes and divided the mixture into the prepared dishes. Sprinkled the top with 1 Tbs of grated swiss cheese,(Low-Fat)then sprinkle with the breadcrumbs and baked as directed.
* I also added a few sauted Mushrooms to the casserole. Excellant and Elegant!
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