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Ingredients
5 tablespoons unsalted butter
2 ½ tablespoons flour
½ teaspoon dry mustard
Salt to taste
½ teaspoon cayenne pepper
1 egg yolk
1 cup milk or light cream
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
1 teaspoon lemon juice
2 hard-cooked egg yolks, minced
1 pound lump crab meat, picked over to remove bits of shell and cartilage
2 tablespoons fine bread crumbs
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 216 milligrams cholesterol; 309 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 24 grams fat; 473 milligrams sodium; 16 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy skillet, melt the butter over low heat. Stir in the flour, mustard, salt and cayenne and cook until the mixture is smooth and bubbling, about five minutes.
- Step 2
Whisk the raw egg yolk into the milk and add to the roux. Cook, stirring constantly, until the mixture is thickened and smooth. Stir in the Worcestershire sauce, parsley, lemon juice and hard-cooked egg yolks. Gently fold in the crab meat. Remove from heat.
- Step 3
Preheat the oven to 375 degrees. Spoon the mixture into small ramekins and sprinkle with the bread crumbs. Bake until the tops brown, about 10 minutes.
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