(serves 6)


4 tbs unsalted butter

1 cup chopped onion

⅓ cup flour

4 cups low-fat milk

½ tbs spice for fish

500g crabmeat

salt and freshly ground black pepper, to taste

dry sherry (optional)


Melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add flour and fish spice, and cook for a further 3 minutes. Whisking constantly, add milk; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, about 5 minutes. Add crab meat and cook an additional 1–2 minutes, until heated through. Season with salt and pepper and serve with a drizzling of dry sherry. *saveur recipes*

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