Product Recipes
- 1 lb fresh Maryland backfin crabmeat
- 1 lb frozen Alaskan King crabmeat
- Pick over backfin crabmeat.
- Break King crab into large chunks.
- Blend crabmeats together.
- Divide evenly into 4 casserole dishes.
- Prepare cheese sauce below.
- 1 qt milk
- 1/2 cup butter, melted
- 1/2 cup flour
- 1 tbsp paprika
- 1 tbsp dry mustard
- 2 tbsps Worcestershire sauce
- 1 lb Cheddar cheese
- 1/2 tsp garlic powder
- 1 oz dry cocktail sherry (optional)
- Preheat oven to 350 degrees
- Heat milk, but do not boil.
- Combine butter and flour well to make a smooth roux; add paprika.
- Add roux to hot milk and whisk briskly to create smooth, lump free mornay sauce.
- Add remaining ingredients over low heat, stirring frequently, until well blended.
- Pour over casseroles.
- Bake until bubbly around edges.
