Crabs Baked in Milk Sauce


1 can (225 g/8 oz) crab meat
1 cup milk sauce
25 g/1 oz grated cheese
200 g/8 oz mushrooms
2 tbsp butter

Cut crab meat into pieces, put into a pan together with juices from the can, add boiled and chopped mushrooms (ceps, champignons) and a teaspoon of butter. Cover the pot and cook on low heat for 5 minutes. Transfer contents of the pan into a well buttered skillet and pour milk sauce mixed with grated cheese on top.  Sprinkle with remaining cheese and melted butter. Put into a preheated oven to brown. (5-6 minutes) and serve.

Canned Crab Soup-Puree


1 can crab meat
4 tbsp butter
2 tbsp flour
4 cups milk

2 egg yolks
1 cup heavy cream or milk

Set aside a couple of larger pieces of crab meat for garnish, pass remaining meat through a meat grinder, put into a pit, add a cup of stock or water, cover the pot and simmer for 5-10 minutes. In a separate pot sauté flour with 2 tbsp of butter, add hot milk , bring to simmer, add crab meat and cook 15-20 minutes longer. Strain the soup and rub solids through a sieve. , season with salt, butter, and egg yolks blended with cream or milk. Garnish with remaining crab meat. Serve with croutons or toasts on a side.