Date Posted: 7/10/2005
4 slices bread
1 Tbsp. butter
2 Tbsp. flour
1-1/2 c. half and half
1/2 tsp. kosher salt
1/8 tsp. nutmeg
dash of paprika
generous dash of freshly ground pepper
2 Tbsp. water
dash of garlic salt
1/2 C. Sherry
12 to 18 oz. Crabmeat
1/3 c. shredded mild Cheddar cheese
1. Make a roux: In medium saucepan, melt butter. Stir in flour, stirring constantly. You want the flour to cook, but not burn.
2: Turn the roux into a béchamel sauce: Slowly add half and half. Cook, stirring constantly until thickened and smooth (just to the point where bubbles start to appear).
Stir in salt, nutmeg, paprika, pepper, garlic salt and sherry. Add crab. Heat, stirring, to simmering. Turn into 1 quart casserole dish; sprinkle with cheese. Put in broiler until cheese melts and is golden. Serve on "nests" of toast points.
Of course, you can use lobster instead of crab.