Ingredients:

• 3 oz butter
• 3 oz flour
• 1 pint milk
• 8 oz crabmeat
• 2 shallots
• 3 eggs
• 1 cup heavy whipping cream
• 1/2 bunch shallots, chopped
• Salt and pepper
•

Method:

Make a roux by melting the butter and whisking in the flour. Slowly add the milk, constantly whisking. When the milk is incorporated, take off the heat and set the mix aside. It will be in a thick sauce consistency. In a saute pan saute the shallots and the crab; add chopped parsley and salt and pepper. Mix into the sauce and season again. Turn the oven to 400F degrees. Whisk the eggs and heavy cream in a bowl. Mix everything together. Get 5 ramekins for cream brulee, (you can also use souffle cups, but it will take about 5 min longer to bake). Pour into the ramekins and put on a sheet tray and bake in the oven about 15 min. Serve it hot.

Number of servings: 5