To prepare the herb butter: Cream butter and blend in tarragon, nutmeg, parsley and fennel. ...

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4 servings

Herb Butter:

– 4 tablespoons butter, softened

– 1 teaspoon chopped fresh tarragon or ½ teaspoon dried tarragon, crushed

– Pinch freshly grated nutmeg

– ½ teaspoon finely chopped fresh parsley

– 1/8 teaspoon ground or crushed fennel seeds

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Crab ramekins:

– 16 to 20 mushrooms, cleaned and thickly sliced

– ½ cup dry white wine

– 12 ounces crab meat, legs and body

– 4 tablespoons chopped green onions

– 4 ounces Stilton cheese, crumbled


1. To prepare the herb butter:
Cream butter and blend in tarragon, nutmeg, parsley and fennel.

2. To prepare the ramekins: Place mushrooms and white wine in a small saucepan. Cover and bring to a boil, then reduce heat and simmer for 5 minutes. Drain mushrooms.


3.
Layer crab, mushrooms, onions, herb butter and crumbled cheese equally in 4 individual ramekins. Bake in a preheated 375-degree oven 10 to 12 minutes or until bubbly.