3 Tbsp Organic Butter Olive Oil
2 Tbsp all purpose flour
2 ½ cups milk
1 tsp Murray River Flake Sea Salt
¼ tsp white pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 pound jumbo lump crabmeat, picked clean
¾ cup French bread crumbs
2 Tbsp Parmesan cheese, grated
1 Tbsp chopped parsley
Butter a 2 quart baking dish or four 8 ounce gratin dishes
In a saucepan, add 2 Tbsp Organic Butter Olive Oil over medium heat add flour and cook, stirring constantly, for 2 minutes. Whisk in milk and bring to a boil over medium heat and cook stirring constantly for another minute or until slightly thickened. Stir in the salt, white pepper, cayenne and lemon juice. Gently fold in the crabmeat. Transfer to the dish or dishes.
In a small skillet, add remaining Organic Butter Olive Oil over medium heat. Add bread crumbs and cook, stirring frequently, for 3-4 minutes. Remove from heat and stir in the parmesan and parsley. Sprinkle mixture over gratin dish or dishes.
Preheat broiler. Broil gratin dishes about 8 inches from heat source for 2-3 minutes or until top is golden brown and gratin is hot and bubbly.