Ingredients
- 6 tablespoon softened butter
- 4 cup fresh white bread
- 1 pound top-quality raw crabmeat
- 2 teaspoon white wine vinegar
- 2 1/2 tablespoon tomato chutney or tomato relish
- 1 teaspoon dijon mustard
- 3/4 cup white sauce
- 6 tablespoon softened butter
- 4 cup fresh white bread
- 1 pound top-quality raw crabmeat
- 2 teaspoon white wine vinegar
- 2 1/2 tablespoon tomato chutney or tomato relish
- 1 teaspoon dijon mustard
- 3/4 cup white sauce
- 1 small onion (peeled and stuck with 2 cloves)
- 1 small bay leaf
- 1 cup heavy cream
- 2 tablespoon butter
- 2 tablespoon white flour
Preparation
Baking Directions:
Preheat oven to 350 degrees.
Melt 4 tablespoons of butter in a medium saucepan over low heat.
Stir in 2 cups of bread crumbs.
Remove the pan from the heat and set aside to cool.
Combine the remaining 2 tablespoons of butter and 2 cups of bread crumbs with the crabmeat, vinegar, tomato chutney or relish, mustard and white sauce.
Season generously with salt and pepper.
Put the mixture into a glass or ceramic baking dish.
Sprinkle with the reserved buttered bread crumbs.
Bake for 15 to 20 minutes.
If the buttered bread crumbs don’t turn golden brown, put the baking dish under the broiler for a minute or two.
For the white sauce:Put the onion and bay leaf into a small saucepan and add the cream.
Bring to a boil over medium heat.
Remove from the heat and set aside to infuse for 15 to 20 minutes.
Strain the infused cream into a small bowl and wipe out the pan.
Melt the butter in the pan over low heat and whisk in the flour, stirring for about 1 minute to make a roux.
Slowly pour the strained cream into the roux and cook.
Stir for another minute.
Serving Directions:
The white sauce may be used on its own with chicken or fish.
