Return to Recipe List
Appetizer

Baked Crab Martinique

Preheat oven to 350ºF
INGREDIENTS

BéCHAMEL SAUCE

  • 3 oz Butter
  • 2 oz Flour
  • ½ p Milk
  • ¼ p Heavy Cream
  • 1 pinch Ground Nutmeg
  • 1 Bay Leaves
  • 2 Cloves
  • ½ Onion
  • Kosher Salt
  • Ground Black Pepper

BAKED CRAB MARTINIQUE

  • 2 oz Onion
  • 4 oz Tomatoes
  • 2 oz Red Pepper Flakes
  • 2 T Dijon Mustard
  • 12 oz Lump Blue Crab
  • 8 oz Belle-île Crab Meat
  • 8 oz Fontina Cheese, grated
  • 2 T Tio Pepe Sherry
  • Fresh Parsley, chopped
  • Fresh Tarragon, chopped
INSTRUCTIONS

FOR THE BéCHAMEL SAUCE

  1. Infuse the cream and milk by heating with onion, clove and bay leaf.
  2. Mix equal quantities of butter and flour to form a roux (thickener).
  3. Add small quantities of infused liquid to roux, whisking vigorously to ensure the sauce is smooth and keep adding milk until at the right consistency and the sauce is cooked out.

FOR THE BAKED CRAB MARTINIQUE

  1. Sauté onion, peppers and tomatoes.
  2. Deglaze the pan and reduce; add the mustard.
  3. Add the Béchamel and simmer for 5 minutes.
  4. Add the Belle Ile crab meat and stir in sauce, then fold in blue lump crab.
  5. Using a baking dish add enough cheese to cover bottom of the dish then add crab mix and finish off with grated cheese on top.
  6. Bake in the oven 350ºF until cheese is golden brown on top.

FOR THE SERVICE

  1. Plate with deep fried tortilla chips.

This appetizer has been found at Parrot Cay. The Baked Crab Martinique has been offered on the Parrot Cay menu.

Source: Fish Extender Recipe Collection

Created 2024-01-30 10:42:26 – Last Modified 2024-02-12 13:17:42