Baked Crab Martinique Recipes from Parrot Cay

2 oz. Onion
4 oz. Fresh Tomato
2 oz. Red Pepper
2 Tbsp. Mustard Dijon
12 oz. Lump Blue Crab
4 oz. Bell ile Crab Meat
8 oz. Fontina Cheese (grated)
2 Tbsp. Sherry Tio Pepe
Parsley (Chopped)
Tarragon (Chopped)

Bechamel Sauce:
3 oz. Butter
3 oz. Flour
1/2 pint Milk
1/4 pint Cream
Pinch Ground Nutmeg
1 Whole Bay leaf
2 Whole Clove
1/2 Onion
To Taste Salt and Pepper

Yield: 4-5 servings

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Preparation

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Top make bechamel sauce, we need to infuse the cream and milk by heating with onion, clove and bay leaf.

Mix equal quantities of butter and flour to form a roux (thickener).

Add small quantities of infused liquid to roux whisking vigorously to ensure the sauce is smooth and keep adding milk until it is at the right consistency and the sauce is cooked out.

To prepare crab dish saute onion, pepper and tomatoes.

Deglaze the pan and reduce. Add mustard.

Add the Bechamel and simmer for 5 minutes.

Add the belle ile and stir in sauce, then fold in the jumbo lump crab.

Using a baking dish add enough cheese to cover bottom of the dish then add crab mix and finish off with grated cheese on top. Bake in the oven 350F until cheese is golden brown on top.

Serving suggestion: Serve with fried tortilla chips.