How to Cook Crab Meat in Ramekins
A delicious rich version of stuffed blue crabs, but instead it is stuffed in ramekins and added with milk, butter, mushrooms, bread crumbs, parsley and then baked.
Servings: 4 servings
- 1/2 cup onions minced
- 1 tablespoon cooking oil
- 6 tablespoons butter
- 1 kilo blue crab alimasag, steamed and peeled
- 1/2 cup sliced button mushrooms canned or 1 cup fresh sliced button mushrooms sauteed in a little butter
- 2 tablespoons white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon MSG
- 1 teaspoon chopped parsley
- 1/4 cup flour
- 1 cup chicken broth
- 1 cup fresh milk
- 1/2 cup bread crumbs
How to cook Crab Meat in Ramekins:
Saute onions in oil and 2 tablespoons of the butter until soft. Add crab meat and mushrooms, simmer for a minute. Add wine, salt, pepper and MSG; simmer another minute, then add parsley and set aside.
In a small, heavy saucepan over low fire, melt remaining butter. Add flour and cook for 3 minutes then gradually add broth alternately with milk, stirring constantly until mixture is medium-thick. Simmer and stir for 5 minutes. Add crab meat mixture and simmer for 2 minutes. Adjust seasoning to taste.
Stuff into ramekins, dust top with bread crumbs and bake in a 350 ° F oven for about 15 minutes.