Recipe - Crab Au Gratin

4 Crabs
2 tablespoon Butter
8 Fresh mushrooms
2 cup Plain; cooked rice
2 tablespoon Butter
1/3 teaspoon Salt
1 Onion
1 One half tablespoon Butter
2 tablespoon Flour
1 cup Milk
2 tablespoon White wine
1 teaspoon Salt
One fourth teaspoon Pepper
4 Egg yolks
1 tablespoon Parsley flakes

(1) Clean crabs by scrubbing with brush Open crabs by prying open between
back and bottom shells. (2) Cut crab legs off bottom shell. Discard end
section and cut rest of legs into two pieces with scissors. (3) Melt butter
in pan and saut‚ crabs (bottom shells) to remove crab meat. (4) Wash crab
back shell, drain, and dry. Saut‚ crab legs in butter. (5) Put crab legs in
pan, cover with water, boil for about 10 minutes, and strain soup. (6)
Slice fresh mushrooms thinly, saut‚ in butter, and season with salt. Fry
cooked rice in butter. (7) Chop onion, saut‚ in butter, add flour and
brown. Pour milk over flour making thick sauce. (8) Mix crab meat,
mushroom, rice, One half cup crab soup (5), sauce (7) and white wine in pan and
boil for 2 minutes, stirring constantly. (9) Put stuffing (8) in empty
shells, top each with one beaten egg yolk, and bake in 475øF oven for about
10 minutes until golden brown. Place on serving dish and garnish with
parsley.

: by Bok Ryou Han

From Korean Cooking Fish, Clam and Oyster Dishes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.