Crabmeat au Gratin

PatT posted 8-17-98

Crabmeat au Gratin

1 1/2 c. Bechamel Sauce (follows)
2 c. lump crabmeat
5 Tbsp. grated Swiss cheese
5 Tbsp. grated Romano cheese
5 Tbsp. grated Mozzarella cheese
1/2 c. bread crumbs
salt and white pepper

Blend Bechamel Sauce with crabmeat. Salt and pepper to taste. Place mixture into 6 small ovenproof dishes. Combine bread crumbs and cheese, then sprinkle over the tops of crabmeat. Bake in 400 degrees oven until tops begin to brown.

Bechamel Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 1/2 c. warm, scalded milk
salt and white pepper

Melt butter and stir in flour. Cook on medium heat, stirring constantly until mixture becomes foamy. Add milk and bring to a boil. Turn fire down and simmer to thicken sauce. Add salt and pepper to taste. Remove from heat and dot top of sauce with a few pieces of butter to keep a film from forming.

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