Crab Meat In Timbale Cases
A dish that gets its character from butter and flour.
contains glutencontains dairycontains eggscontains shellfish
Ingredients
US
Metric
- 8 Timbale cases
- 470 ml crab meat
- 44 ml butter
- 44 ml flour
- Yolks 2 eggs
- 15 ml onion finely chopped
- Salt, pepper, paprika
- Few grains each cayenne, mustard and nutmeg
- 470 ml 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
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 444 |
|---|---|
| Protein | 5.7 g |
| Fat | 42.1 g |
| Carbs | 12.1 g |
| Fiber | 0.3 g |
| Sodium | 117 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States