Casting a Wider Net
Local chefs showcase less-familiar fish species in support of a more sustainable seafood industry.
Easy
40 MIN
I started making this dish 10 years ago. I had just graduated from culinary school a few months before the holidays, and thought about doing something different from the traditional dishes we always made that would use my new culinary training. My family loved the dish, and it’s been on our menu ever since. I like to serve it with my homemade holiday pepper jelly.
Ingredients
- 1-1/2 quarts whole milk
- 1 cup butter
- 1-1/4 cups flour
- 1/2 cup white wine
- 2-1/4 cups Parmesan cheese
- 1 pound lump crab meat
- 1 pound fresh lobster meat
- Salt to taste
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
Instructions
Preheat oven to 350° and grease baking dish. Heat milk in a large sauce pan. Do not bring to a boil. Melt butter in separate sauce pan over medium heat. Whisk in flour and cook until honey-colored. Slowly add warm milk to mixture until it thickens. Add white wine, parmesan cheese, crab meat, lobster, salt, white pepper and garlic and combine. Pour in baking dish, sprinkle with Parmesan cheese and smoked paprika and bake for 15 to 25 minutes.
Learn more about Chef Vernetta and her cooking services at A Cook for You.
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