- Olive Oil
- ½ cup finely chopped Sweet Onion
- ½ cup heavy cream
- 2 tablespoons Sherry (Optional)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon dry mustard
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 egg yolks
- 12 oz Roland Crab Meat
- ½ cup dry breadcrumbs
- 2 tablespoons butter
- ½ cup shredded Gruyere, Swiss or Havarti
Preheat oven to 400 degrees
Sauté onion in Olive oil until translucent and fully cooked.
Add Heavy Cream, Sherry, Worcestershire Sauce, Dry Mustard, and Pepper.
Drain crab meat and add to mixture.
Stir in egg yolks and cheese
Fill buttered ramekins or small, oven proof dishes with Crab Mix.
Top with breadcrumbs, and dot with butter.
Bake for 10 to 15 minutes until browned and bubbly.
Serve with Crackers.
Can be made up to two days before and baked off before serving, or frozen for up to two weeks. Thaw before baking.