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Crab Meat In Timbale Cases

A dish that gets its character from butter and flour.

contains glutencontains dairycontains eggscontains shellfish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 8 Timbale cases
  • 2 cups crab meat
  • 3 tablespoons butter
  • 3 tablespoons flour
  • Yolks 2 eggs
  • 1 tablespoon onion finely chopped
  • Salt, pepper, paprika
  • Few grains each cayenne, mustard and nutmeg
  • 2 cups hot thin cream
Make it lactose-friendly
  • 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 2 cups hot thin cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Melt butter in a sauce pan, add onion and cook five minutes without browning, stirring constantly. Add flour and stir until well blended. Add hot cream gradually, continue stirring, add seasoning to taste. Remove from range and add egg yolks slightly beaten. Reheat crab meat in sauce (over hot water). Serve in Swedish Timbales.

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Nutrition (estimated, per serving)
Calories444
Protein5.7 g
Fat42.1 g
Carbs12.1 g
Fiber0.3 g
Sodium117 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States