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Crabmeat Bechamel | Crabmeat Bechamel Recipes | Crabmeat Bechamel Recipe

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Crabmeat Bechamel

1 1/2 cup chicken broth

1 tablespoon grated onion

Dash of thyme and nutmeg

1/2 cup butter

1/2 cup flour

1/2 cup milk

1/2 cup cream

Dash of cayenne pepper

Salt and pepper to taste

1 cup sliced mushrooms

2 egg yolks

2 cups crabmeat

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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.

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