Serves: 4
Total Calories: 403

6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup light cream
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
3/4 pound fresh Dungeness crab (or any locally available fresh crab)
1/2 cup bread crumbs
4 lemon slices
1/2 teaspoon paprika

Preheat oven to 425°. Melt 2 tablespoons butter in a saucepan until foamy. Add flour and cook 3 minutes. Slowly add light cream, Worcestershire, and onion, stirring until thoroughly blended and thickened.

Remove from heat and stir in crabmeat until well mixed. Spoon mixture into 4 scallop shells and refrigerate until well chilled. Remove filled shells from refrigerator and top with bread crumbs, dots of remaining butter, lemon slices and paprika. Bake for 15 minutes or until bread crumbs are browned and crab mixture is bubbly. Serve immediately.

Editors’ Extra: If you don't have scallop shells, this works well in any shallow oven-proof dish.


Fun Fact: Dungeness crab is the world's standard for super-premium crab. It is unmatched for quality, texture and taste. Dungeness crabs are found only on the West Coast of the United States from central California to the Gulf of Alaska. It gets its name from the small fishing village of Dungeness on the Strait of Juan de Fuca in Washington state where the first commercial harvesting of the crab was done. The Dungeness Crab & Seafood Festival is held each year in Port Angeles, Washington, near Dungeness.

Nutritional Facts:

Serves: 4
Total Calories: 403
Calories from Fat: 338

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