Deviled Crab with Sherry Sauce Recipe

Name: Deviled Crab with Sherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise; 1/2 stick (1/4 cup) unsalted butter; 2 tablespoons all-purpose flour; whole milk; 1 large garlic clove, lightly crushed; 2 large egg yolks; 1/3 cup medium-dry Sherry; 1/2 teaspoon dry mustard; 1/8 teaspoon freshly grated nutmeg; 1/8 teaspoon cayenne; 1/2 teaspoon salt; 2 tablespoons finely chopped fresh flat-leaf parsley; 1/4 cup fine dry bread crumbs; 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)

Servings: persons

2 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
1/2 stick (1/4 cup) unsalted butter
2 tablespoons all-purpose flour
whole milk
1 large garlic clove, lightly crushed
2 large egg yolks
1/3 cup medium-dry Sherry
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup fine dry bread crumbs
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)

1
Preheat oven to 450F.
2
Remove crabmeat from shell, discarding cartilage, and cut meat into 1/2-inch pieces.
3
Melt 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook, whisking, 2 minutes.
4
Add milk in a slow stream, whisking, then add garlic and bring to a boil, whisking.
5
Reduce heat and simmer, whisking, until bechamel is thickened, about 3 minutes.
6
Remove from heat and discard garlic.
7
Whisk together yolks, Sherry, mustard, nutmeg, cayenne, and salt in a bowl, then add hot bechamel in a slow stream, whisking.
8
Pour mixture into saucepan and cook over very low heat, whisking constantly, until an instant-read thermometer registers 160F, about 2 minutes.
9
Remove from heat and gently stir in crabmeat and parsley.
10
Divide mixture among 6 (4-ounce) ramekins.
11
Melt remaining 2 tablespoons butter and cool slightly.
12
Stir together melted butter, bread crumbs, and cheese with a fork, then sprinkle over crab.
13
Put ramekins in a shallow baking pan and bake in upper third of oven until crab is bubbling and crumbs are golden brown, about 5 minutes.

262

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 14 ingredients. The key ingredients include: 2 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise, 1/2 stick (1/4 cup) unsalted butter, 2 tablespoons all-purpose flour, whole milk, and more.

Yes, Deviled Crab with Sherry Sauce 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.

Deviled Crab with Sherry Sauce

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