This is a centerpiece to any meal, in small doses you can serve this with a nice filet mignon (which is what I did) a nice surf and turf dinner for the ones you love. If serving alone you can choose to plate more and serve with a salad to balance the richness of the crab. I love love love crab meat, none of the fake stuff either. Make sure to get real crab meat in the fish market. Lump style works best, no need to break the bank you can get a pound for about 9 dollars of the claw meat. This can be served several different ways to give a stylish presentation, buy some scallop shells and serve on them, in a hallowed out melon half (very refreshing) I opted to serve in mini crocks that I have.
You will need the following to feed two people (double it for more)
½ pound lump crab meat
2 tbsp butter
2 tbsp flour
Salt and chilli pepper (to preferred taste)
1 cup clam juice
½ cup heavy cream (at room temperature)
2 tablespoons white wine (I added a bit more as I was cooking it)
1 hardboiled egg chopped
¼ cup parmesan cheese shredded.
Drain the crab and remove any little bones or membranes; do this by feeling the crab, you will notice the hard pieces with the tips of your fingers.
Melt the butter in a small saucepan over medium high heat.
Add the flour and stir until it is incorporated.
Remove pan from heat, stir in clam juice and cream, once incorporated return to the heat. Cook stirring until thickened. About 5 minutes
Add the crab meat wine and chopped egg.
Preheat oven to 350 degrees, fill your serving device with the crab, top with a dollop of butter and the parmesan cheese. (I sprinkled with a little old bay at the end)Bake for 20 minutes until the top starts to brown.
If cooking in a melon, add a little water to a pan and cut the bottom off to allow the melon to sit straight.
Hope you enjoyed the post/recipe. I can be reached at LauraLovingLife@hotmail.com should you want to see some type of recipes featured.
2 Comments Add yours
We both had seafood on our agenda to day. Your crab bake looks delicious.
Thank you what was yours?