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Dip- Crabmeat Mariniere

Source of Recipe

unknown


List of Ingredients

1/2 cup (1 stick) butter

1 cup scallions, finely chopped

3 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/3 cup dry white wine

12 ounces lump crabmeat, picked over to remove any shell

1 egg yolk, beaten

Paprika for sprinkling




Recipe

Melt the butter in a small skillet. Add the scallions to the pan and cook for a few minutes over medium heat until tender. Reduce the heat to low, then blend in the flour. Cook the mixture for 3 to 5 minutes, stirring constantly.

Pour in the milk and stir until smooth, then add the salt, cayenne and wine. Simmer 10 minutes, stirring occasionally, then fold in the crabmeat. When the crabmeat is heated through, quickly beat in the egg yolk.

Spoon the crabmeat mixture into four 3/4-cup ovenproof molds or ramekins. Sprinkle with paprika, then broil until lightly browned, 2 to 3 minutes. Can be baked in a casserole dish and dipped with crackers.