Crabmeat Bechamel | Crabmeat Bechamel Recipes | Crabmeat Bechamel Recipe

Make Mushroom Bechamel Sauce
Combine chicken broth, 1 teaspoon grated onion, few grains of thyme, few grains of nutmeg. Bring to boil; reduce heat and simmer for 20 minutes. Strain and measure. Add water if necessary to make 1 cup. SautÈ mushrooms in 1/4 cup butter for 5 minutes. Add 1/4 cup four and stir until well blended. Remove from heat and cook, stirring constantly, until thick and smooth. Add cream, cayenne pepper, salt and pepper. Makes about 2 cups.

Stir a little of the hot sauce into slightly beaten egg yolks. Stir in remaining sauce. Add 3 cups crabmeat. Stir over low heat until well heated. Serve in croustades, patty shells or timbale cases. Or, turn into greased scallop shells or individual ramekins; sprinkle with buttered crumbs and paprika and brown in a hot oven or under broiler.

Makes about 6 servings.