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Categories:
lengthwise butter flour milk garlic egg yolks sherry dry mustard nutmeg cayenne salt parsley bread crumbs
Viewed: 71 - Published at: 6 years agoIngredients
- 2 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
- 1/2 stick (1/4 cup) unsalted butter
- 2 tablespoons all-purpose flour
- whole milk
- 1 large garlic clove, lightly crushed
- 2 large egg yolks
- 1/3 cup medium-dry Sherry
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/4 cup fine dry bread crumbs
- 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
Method
- Preheat oven to 450F.
- Remove crabmeat from shell, discarding cartilage, and cut meat into 1/2-inch pieces.
- Melt 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook, whisking, 2 minutes.
- Add milk in a slow stream, whisking, then add garlic and bring to a boil, whisking.
- Reduce heat and simmer, whisking, until bechamel is thickened, about 3 minutes.
- Remove from heat and discard garlic.
- Whisk together yolks, Sherry, mustard, nutmeg, cayenne, and salt in a bowl, then add hot bechamel in a slow stream, whisking.
- Pour mixture into saucepan and cook over very low heat, whisking constantly, until an instant-read thermometer registers 160F, about 2 minutes.
- Remove from heat and gently stir in crabmeat and parsley.
- Divide mixture among 6 (4-ounce) ramekins.
- Melt remaining 2 tablespoons butter and cool slightly.
- Stir together melted butter, bread crumbs, and cheese with a fork, then sprinkle over crab.
- Put ramekins in a shallow baking pan and bake in upper third of oven until crab is bubbling and crumbs are golden brown, about 5 minutes.
