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Crab Meat Au Gratin Sharptown
  • 3 1/2 cups milk
  • 4 tablespoons butter
  • pinch of curry powder
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • dash of Angostura bitters
  • 1 1/2 pounds backfin crab meat
  • 1 cup breadcrumbs
  • 3 tablespoons melted butter
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.
Crab Meat: 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.
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