Maryland Crab Meat Au Gratin

Maryland Crab Meat Au Gratin

Ingredients:

1-1/2 pounds backfin crab meat

1 cup breadcrumbs

3 tablespoons melted butter

Curry Sauce:

3 cups milk

4 tablespoons butter

pinch of curry powder

1 cup all-purpose flour

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

dash of Angostura bitters

Directions:

Prepare the Curry Sauce. Scald milk in a medium saucepan, keep warm. Heat butter and curry powder in a large, heavy saucepan over medium-low heat until curry is fragrant, 1 to 2 minutes. Do not boil or curry will burn.

Add flour and stir for 3 minutes. Slowly blend in hot milk. Add Worcestershire sauce, salt and Angostura bitters. Increase heat and bring to a boil, stirring. Reduce heat to low and cook for 5 minutes, stirring occasionally.

Preheat broiler. Butter six small gratin dishes. Combine crab meat and Curry Sauce. Divide among prepared dishes.

Combine breadcrumbs and melted butter in a small bowl. Sprinkle evenly over the crab meat and broil until crumbs are golden brown.

Serves 6.

Maryland Crab Stuffed Zucchini

Maryland Crab Stuffed Zucchini 

Ingredients:

Two 6-8 inch zucchini

2 cups backfin crab meat

1/4 teaspoon salt

1 cup bread crumbs

2 tablespoons mayonnaise

1/2 cup dry white wine

1 teaspoon paprika

2 tablespoons chopped green pepper

Directions:

Cut zucchini in half lengthwise. Scoop out seeds, leaving ? inch shell. Place  zucchini in a saucepan, and add boiling, salted water to cover. Cook 2 minutes. Drain.

Mix crab meat, salt, mayonnaise, wine and green pepper. Fill  zucchini with crab meat mixture. Sprinkle paprika and bread crumbs on top, and place in 350 degree oven until lightly glazed and squash or zucchini is done. Serve with rice.

Serves 4.