Mock Crabs
A main that leans on butter and flour.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 59 ml butter
- 120 ml flour
- 7 ml salt
- 4 ml mustard
- 1 ml paprika
- 350 ml scalded milk
- 1 can Kornlet
- 1 egg
- 15 ml Worcestershire Sauce
- 240 ml 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 the butter in a saucepan.
- Mix the flour with the salt, mustard, and paprika. Add the mixture to the melted butter.
- Gradually pour in the scalded milk, stirring until combined.
- Add the Kornlet, the slightly beaten egg, and the Worcestershire Sauce. Stir to combine.
- Pour the mixture into a buttered baking dish.
- Cover the top with the buttered cracker crumbs.
- Bake until the 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