- 1 cup Sharp Cheddar Cheese, Grated
- 1 lb. Tanner’s Alaskan King Crab
- ¼ cup Green Peppers, Minced
- ¼ cup Yellow Peppers, Minced
- ¼ cup Vidalia Onions, Minced
- ½ tsp. Worcestershire Sauce
- 3 oz. Cream Cheese, Plain
- 1 tbsp. Flour, All Purpose
- 1 tbsp. Cooking Sherry
- 1 tsp. Dijon Mustard
- 1/3 cup Mayonnaise
- 4 tbsp. Salted Butter
- 1 tbsp. Whole Milk
- 1 cup Light Cream
- 2 Eggs, Whole
Begin by removing the King Crab meat from its shell. Save all of the meat and set it aside. Next, sauté the peppers and onions in 2 tablespoons of butter until they are soft. Then stir the flour into the pan until you have a basic, white roux. Continue by whisking 1 cup of cream into the white roux. Once they are well blended, add the Alaskan King Crab meat and remove the pan from the stove.
Proceed by placing the mayonnaise, 1 egg, mustard and sherry into a mixing bowl. Whisk them together until they are emulsified. Then add the Alaskan King Crab meat mixture to the emulsion. At this point, you may want to add a bit of salt, pepper or other seasonings to suit your taste. When you are finished seasoning the Alaskan King Crab mixture, spoon it into a buttered 1 ½ quart casserole dish and set it aside.
Continue by placing the cream cheese, cheddar cheese, milk and Worcestershire sauce into a bowl. Then add the remaining butter and egg to the mixture. Blend it all together and spoon the resulting mixture over top of the Alaskan King Crab. It will serve as the topping for your casserole.
Place in a preheated, 350 degree Fahrenheit oven for 35 to 40 minutes. When it’s done cooking, serve your Alaskan King Crab casserole with a glass of white wine and a bitter greens salad.
For more ideas on how to enjoy Alaskan King Crab with your family, please contact us at (907) 567-3222.