Awesome Crab Supreme

An elegant little baked crab dish, this folds sweet crab meat into a rich, creamy sauce and bakes it in individual shells or ramekins for a restaurant-style presentation. Mushrooms and scallions soften in butter to start, building a savory, earthy base before the sauce comes together.

A spoon of flour and a little thyme go in, then evaporated milk is stirred in and cooked until thick and bubbly. The evaporated milk is the trick to a sauce that stays luxuriously creamy without breaking. Off the heat, white wine brightens it, and the crab is folded in gently so the lumps stay intact.

Spooned into shells, topped with parmesan, and baked just until golden, it makes a sophisticated appetizer or a light main. Because the crab is already cooked, it needs only a quick bake to brown the top.

Chef Tips

• Cook the flour-and-butter base a minute before adding the milk, so the sauce doesn’t taste of raw flour.
• Use evaporated milk for a rich sauce that thickens smoothly and won’t curdle.
• Fold the crab in gently at the end to keep the lumps whole rather than shredding them.
• Bake just until the top is golden; the crab is already cooked, so a long bake only dries it out.

Variations

• Use individual scallop or crab shells for a pretty presentation, or one larger dish.
• Add a pinch of cayenne, Old Bay, or a squeeze of lemon to the sauce.
• Top with buttered breadcrumbs along with the parmesan for extra crunch.