Mock Crabs
A main that leans on butter and flour.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 4 tablespoons butter
- ½ cup flour
- 1½ teaspoons salt
- ¾ teaspoon mustard
- ¼ teaspoon paprika
- 1½ cups scalded milk
- 1 can Kornlet
- 1 egg
- 3 teaspoons Worcestershire Sauce
- 1 cup buttered cracker crumbs
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1½ cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Melt butter, add flour mixed with dry seasonings, and pour on gradually the milk. Add Kornlet, egg slightly beaten, and Worcestershire Sauce. Pour into a buttered baking-dish, cover with crumbs, and bake until crumbs are brown.
Nutrition (estimated, per serving)
| Calories | 472 |
|---|---|
| Protein | 12.4 g |
| Fat | 31.7 g |
| Carbs | 34.6 g |
| Fiber | 1.0 g |
| Sodium | 1999 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States