"Serve with steamed jasmine rice, along with mango chutney, slices of peeled kiwifruit, or fresh pineapple spears on the side" (This does need more curry powder, I use about 2 teaspoons.)
Ingredients
- 1 1/2 pounds broccoli
- 1 cup grated sharp Cheddar cheese
- 1/4 cup butter or margarine
- 2 tablespoons chopped onion
- 2 tablespoons flour
- 1/4 teaspoon curry powder, or to taste, up to 1 tablespoon
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon lemon juice
- 2 cups crabmeat
- 1/3 cup dry bread crumbs
Directions
Cut the broccoli florets from the stalks. Peel the stalks and slice 1-inch thick. Steam the florets and stalks on a rack over simmering water for 2 or 4 minutes or until just tender, but not limp.
Arrange the broccoli in the bottom of a buttered casserole dish. Sprinkle the grated cheese over the broccoli.
Preheat the oven to 350 degrees.
In a frying pan, melt the butter and saute the onion for 3 to 4 minutes. Stir in the flour, curry powder, and salt. Cook and stir for 2 minutes to eliminate any floury taste. Gradually stir in the milk. Cook and stir until thick. Add the lemon juice and crabmeat.
Pour the mixture over the broccoli and sprinkle with breadcrumbs. Bake for 30 minutes
Print this recipe
Submitted 6/13/05.
Source: The Alaska Heritage Seafood Cookbook
Submitted By: Joy Bowers
joybow@mtaonline.net
Curried Crab Casserole