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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 ounce of the butter in a small heavy saucepan. | 2. Stir in the flour and mix well. | 3. Slowly stir in the milk and boil very gently to make a smooth thick sauce. | 4. Stir in the mace, salt and pepper. | 5. Mix in all the crab and bring just to the boil. | 6. Stir in the cream, check the seasoning and adjust to taste. | 7. If planning as a first course, pour into 4 small (2½-inch) buttered ovenproof ramekins and sprinkle each with breadcrumbs and then Parmesan cheese; if planning a main course, use 2 4-inch ramekins. | 8. If preparing ahead, the ramekins can wait in the refrigerator for several hours before cooking. | 9. Dot the top of each dish with the remaining butter and stand the ramekins in ½-inch deep water in a baking tray. | 10. Bake for 10 minutes 400°F. | 11. The tops should be crisp and golden brown and the crab thick and creamy. | 12. Serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
plain flour	1	ounce		25.2167	0.0	5.61	0.1417
milk	6	fluid		-	-	-	-
mace	1/2	teaspoon	ground	4.0375	0.4292	0.057	0.2752
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
crabmeat	1/2	lb		219.8672	0.0	43.8601	3.4907
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
white breadcrumb	2	ounces		25.2167	0.0	5.61	0.1417
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
lemon wedge				25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.