Crabmeat Berdou Recipe

Name: Crabmeat Berdou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce (bechamel):; 4 oz. butter; 1/4 cup flour; 1 pint milk; 1/2 tsp. salt; 1 stick butter; 1/2 cup green onions, chopped; 1/2 cup sliced mushrooms; 1 Tbs. chopped garlic; 1/2 cup sherry; 1 lb. lump crabmeat

Servings: persons

Sauce (bechamel):
4 oz. butter
1/4 cup flour
1 pint milk
1/2 tsp. salt
1 stick butter
1/2 cup green onions, chopped
1/2 cup sliced mushrooms
1 Tbs. chopped garlic
1/2 cup sherry
1 lb. lump crabmeat

1
1. Make a bechamel by heating the butter in a saucepan until it bubbles. Stir in the flour until well blended. Then whisk in the milk over low heat until the sauce thickens. Add the salt and keep warm.
2
2. In a second saucepan, heat the butter until it bubbles, and in it saute the green onions, mushrooms, and garlic until the mushrooms are tender. Add the sherry and bring to a boil. Lower the heat and cook until all the liquid is absorbed.
3
3. Carefully add the lump crabmeat, agitating the pan to combine with the rest of the ingredients so as not to break the lumps. Spoon the mixture onto a small serving dish.
4
4. Nap two tablespoons of the bechamel over the top of the crabmeat and serve.
5
Serves four.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Sauce (bechamel):, 4 oz. butter, 1/4 cup flour, 1 pint milk, and more.

Yes, Crabmeat Berdou falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crabmeat Berdou

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