Deviled Crab with Sherry Sauce

Deviled Crab with Sherry Sauce
Photo by Richard Gerhard Jung

Ingredients

  • ¼ cup finely grated Parmigiano-Reggiano
  • 1/8 teaspoon cayenne
  • 2 pounds cooked king crab legs in shell
  • 1/3 cup medium-dry Sherry
  • 1/8 teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 2 tablespoons fresh flat-leaf parsley
  • + 7 more ingredients
    • ¼ cup fine dry bread crumbs
    • 2 large egg yolks
    • ½ teaspoon dry mustard
    • 1 large garlic clove
    • ¼ cup unsalted butter
    • 2 tablespoons all-purpose flour
    • 1 cup whole milk

Preheat oven to 450°F. 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 br...

View full recipe at Epicurious

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