Crab Croque-Madame
- Yield 6 servings
- Time 40 minutes
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Each Francophile has eaten a croque-monsieur, which is basically a hot ham and cheddar sandwich, the top spread with a layer of béchamel sauce and ground cheddar, at that point flame-broiled until brilliant and bubbly. You can get one in any bistro, where it is eaten from a little plate, either at a little table or remaining at the bar, utilizing a blade and fork. A croque-madame is actually the equivalent, with a seared egg on top. For what reason is it madame when it has an egg? Nobody knows. I chose to make an adaptation with crab meat, which I thought would be novel, until I found it had just been concocted, many occasions over. It appears there as of now exists the crab toastie, an American open-face nibble made with English biscuits. Also, crab toasties are notable in the British Isles too. I pushed mine a somewhat creole way, including cayenne, tarragon, and chives.
Ingredients
- Unsalted butter
- 6 slices rustic country bread, about 1/2 inch thick, or day-old white bread, sliced 3/4 inch thick
- 2 tablespoons all-purpose flour
- 2 cups whole milk, heated
- Salt and pepper
- Pinch of grated nutmeg
- ¼ cup crème fraîche
- 1 pound cooked crab meat
- 1 teaspoon paprika
- Pinch of cayenne
- Pinch of smoked Spanish pimentón dulce or chipotle powder
- ½ teaspoon grated lemon zest
- 2 teaspoons Dijon mustard
- 2 tablespoons snipped chives, plus more for garnish
- 1 teaspoon chopped tarragon
- 6 thin slices ham or prosciutto cotto
- 4 ounces grated white Cheddar or Gruyère cheese, about 1 1/2 cups
- 6 small eggs
- 1 tablespoon chopped parsley, for garnish
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