Author Notes
Creamed crab with a little kick makes for a nice breakfast, light lunch or brunch for 3 or 4 depending on how you load the toast. And it actually makes a nice warm dip for crackers or veggies! —inpatskitchen
Ingredients
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2 tablespoons
butter
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2 tablespoons
AP flour
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1 cup
half and half
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1/2 teaspoon
dry mustard powder
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2 teaspoons
Worcestershire sauce
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1/2 teaspoon
salt
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1/8 teaspoon
white pepper
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1/8 teaspoon
cayenne pepper
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1
thinly sliced green onion
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8 ounces
fresh pastuerized blue crab meat (lump or backfin)
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3 or 4 slices of your favorite toast
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Sweet paprika for garnish
Directions
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In a small sauce pan over medium heat, melt the butter and whisk in the flour to form a light roux. Add 1/2 cup of the half and half and continue whisking until the mixture begins to thicken.
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Add the dry mustard, Worcestershire sauce, salt, white pepper and cayenne. Whisk and then whisk in the rest of the half and half slowly.
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Once the mixture thickens again add the green onion and stir in the crab meat. heat until hot.
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To serve, ladle 1/4 to 1/3 of the crab mixture over each slice of toast. Sprinkle with a little paprika for garnish.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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