Crabmeat St. Francis

Instructions

1. 1

   Heat the butter in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.

2. 2

   After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan. Bring to a boil, stirring lightly.

3. 3

   While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.

4. 4

   Spoon the sauce into a pan and refrigerate until it thickens, or overnight.

5. 5

   To complete the dish, preheat the oven to 425 degrees. Mix the bread crumbs, Parmesan cheese, and paprika.

6. 6

   Divide the crabmeat among four to six scallop shells or small au gratin dishes. Top with about 1/4 cup of the chilled sauce. Sprinkle with a heaping Tbs. of the bread crumb mixture. Bake at 425 degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.

7. 7

   Remove from the oven and top with 1 tsp. melted butter. Serve very hot.