Advertisement
8-10
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This recipe comes from Scotland, where the crabs are plentiful and as fresh as can be.
Have ready 2 soufflé dishes or 8-10 individual ramekins. Brush the dishes with soft butter and scatter with fine bread crumbs, shaking out the surplus.
In a saucepan, melt the butter, then stir in the flour and cook gently for 2 minutes, stirring the while. Heat the milk and stir in, little by little, to make a smooth sauce. Add the bay leaf, onion, and seasoning to taste. Simmer very g