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Shellfish-Scalloped Crab Recipe

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This recipe for Shellfish-Scalloped Crab, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Penny Delany


1 lb. fresh crabmeat or 2 cans (7 ox. size)
c. dry sherry
c. butter
2 T. finely chopped onion
c. flour
c. whole milk
1 c. light cream
1 T. Worcestershire sauce
1 tsp. salt
dash pepper
2 egg yolks
2 T. butter, melted
c. bread crumbs

Preheat oven to 350
Lightly grease a 1 qt casserole.
Drain crabmeat, removing any cartilage.
In a small bowl, sprinkle crabmeat with c. sherry and toss to mix well.
In a c. hot butter in medium saucepan, saute onion until translucent.
Remove from heat and stir in flour.
Gradually stir in milk and cream, bringing to a boil.
Reduce heat and simmer until quite thick, about 8-10 min.
Remove from heat. Add Worcestershire, salt, pepper and rest of sherry.
Stir a little of sauce an into egg yolks. Then return to saucepan and mix well.
Stir in crabmeat mixture. Turn into casserole.
Toss 2 T. melted butter with bread crumbs.
Sprinkle crumbs evenly over crabmeat.

Bake 25 min. or until mixture is bubbly and crumbs are lightly toasted.

Number Of Servings:
Number Of Servings:
6-8 servings




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