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Crab Meat Au Gratin Sharptown

  • 1½ pounds backfin crab meat
  • 1 cup breadcrumbs
  • 3 tablespoons melted butter

Curry Sauce:

  • 3½ cups milk
  • 4 tablespoons butter
  • pinch of curry powder
  • ¼ cup all-purpose flour
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • dash of Angostura bitters

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.

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