Crabmeat au Gratin

From The Best Recipes from New York State Inns

Fish and Seafood Recipes

Yield: Serve 4-6.

For those who love crabmeat, this dish is a delight. It can be. served as an appetizer or a main dish held together by a minimum amount of sauce. To stretch it for additional servings, make about twice as much sauce and serve accompanied by noodles with herbs and butter and a tossed green salad. —Mirror Lake Inn, Lake Placid, New York

• 2 tablespoons butter
• 1-1/2 tablespoons flour
• Pinch of salt
• 1/8 teaspoon dry mustard
• 1 cup milk
• 1/2 teaspoon Worcestershire sauce
• 1/4 pound cheddar cheese, grated
• 4 cups crabmeat
• 1/4 cup grated Parmesan cheese

Preheat oven to 300°F. In a saucepan combine the butter, flour, salt, mustard, milk, and Worcestershire sauce stir over low heat until the butter melts and the mixture is blended. Stir in the cheddar cheese and crabmeat and place the mixture in a 2-quart baking dish or into 6 scallop shells. Sprinkle the Parmesan cheese on top. Bake 10 minutes or until piping hot.

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