Crabmeat Berdou

Instructions

1. 1

   Make the bechamel by heating the butter in a saucepan until it bubbles. Stir in the flour to make a blond roux; don't allow it to brown. Whisk in the milk over low heat until the sauce thickens. Add the salt and keep warm.

2. 2

   In a second saucepan, heat the butter until it bubbles, and in it saute the green onions, mushrooms, garlic and cayenne until the mushrooms are tender. Add the sherry and bring to a boil. Lower the heat and cook until all the liquid is absorbed.

3. 3

   Carefully add the lump crabmeat, agitating the pan to combine with the rest of the ingredients so as not to break the lumps. Spoon the mixture onto an oven-proof serving dish.

4. 4

   Nap two or three tablespoons of the bechamel over the top of the crabmeat. Put the plates into the hot broiler for about a minute. Serve immediately, warning that the plates are hot.