Post by Debbie on Jun 19, 2012 17:57:46 GMT -5
6 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/4 cups milk
1 8 ounce container fresh lump crab meat, picked over, cartilage discarded
1 1/4 cups shredded sharp white cheddar
1 teaspoon fresh lemon juice
4 scallions, thinly sliced
2 jalapeno chiles, seeds removed, finely chopped
Heat oven to 400 degrees F.
In a medium saucepan, melt butter over medium-high heat and add garlic.
Cook, stirring, until just fragrant, about 30 seconds.
Stir in flour and slowly whisk in milk.
Cook, stirring constantly, until thickened, about 3 minutes.
Remove from heat.
Stir in crab, 3/4 cup cheese and the juice.
Reserve 2 tablespoons scallion and 1 tablespoon jalapeno;
stir remaining scallion and jalapeno into crab mixture.
Transfer to a 1-quart baking dish and top with remaining 1/2 cup cheese.
Bake until heated through, about 20 minutes.
Broil 6 inches from heat until golden and bubbly, 6 to 8 minutes.
Sprinkle with reserved scallion and jalapeno.
Serve warm.
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/4 cups milk
1 8 ounce container fresh lump crab meat, picked over, cartilage discarded
1 1/4 cups shredded sharp white cheddar
1 teaspoon fresh lemon juice
4 scallions, thinly sliced
2 jalapeno chiles, seeds removed, finely chopped
Heat oven to 400 degrees F.
In a medium saucepan, melt butter over medium-high heat and add garlic.
Cook, stirring, until just fragrant, about 30 seconds.
Stir in flour and slowly whisk in milk.
Cook, stirring constantly, until thickened, about 3 minutes.
Remove from heat.
Stir in crab, 3/4 cup cheese and the juice.
Reserve 2 tablespoons scallion and 1 tablespoon jalapeno;
stir remaining scallion and jalapeno into crab mixture.
Transfer to a 1-quart baking dish and top with remaining 1/2 cup cheese.
Bake until heated through, about 20 minutes.
Broil 6 inches from heat until golden and bubbly, 6 to 8 minutes.
Sprinkle with reserved scallion and jalapeno.
Serve warm.