Creamed Crab Ramekins

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds cooked crabmeat, flaked
  • 2 stalks celery, thinly sliced
  • ½


Sauté celery and onion in 2 tablespoons melted butter until onion is transparent. Add sliced mushrooms and continue to cook for 1 minute. Stir in Béchamel Sauce, and flavour to taste with Worcestershire sauce, Tabasco, dry sherry, salt and freshly ground black pepper. Fold in flaked crabmeat and sli