Crab and Fish Ramekins

    (84)
    1 hour

    These are perfect for a dinner party because everyone gets their own ramekin and you can make them ahead of time, then add cheese and brown them.


    82 people made this

    Ingredients
    Serves: 8 

    • 500g white fish
    • 1/2 cup white wine
    • 1/8 teaspoon ground white pepper
    • 2 tablespoons butter
    • 1/2 cup chopped button mushrooms
    • 1/4 cup minced onion
    • 1/4 cup minced red capsicum
    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 1 cup evaporated milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground white pepper
    • 250g crabmeat, flaked
    • 1/4 cup grated Cheddar cheese

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Butter 8 small ovenproof ramekins.
    2. Cut fish into 8 pieces and arrange in a shallow 20x30cm baking dish. Pour wine over fish and sprinkle with 1/8 teaspoon ground white pepper.
    3. Bake in preheated oven for 20 minutes or until fish flakes easily; keep oven on for final step.
    4. Melt 2 tablespoons butter in a large saucepan over medium heat. Saute mushrooms, onion and red capsicum until tender; remove from heat and set aside.
    5. Melt remaining 2 tablespoons butter in the saucepan over low heat. Mix in flour and cook for 1 minute, stirring constantly until smooth. Gradually add milk and increase heat to medium; stir constantly until mixture is thick and bubbly.
    6. Stir in mushroom mixture, salt and remaining 1/8 teaspoon ground white pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.
    7. Remove fish from wine carefully with a slotted spoon and place 1 piece into each ramekin. Sprinkle crabmeat evenly on tops, followed by 2 tablespoons sauce and 1 1/2 teaspoons cheese in each dish.
    8. Bake in preheated oven for 5 minutes or until cheese is hot and bubbly; serve immediately.

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    Reviews and Ratings
    Global Ratings:
    (84)

    Reviews in English (71)

    by
    23

    Made this recipe several times. I generally use a baking pan instead of ramekins, and I'll add shrimp or other shellfish to it also. It's always a winner!  -  28 Feb 2002  (Review from Allrecipes USA and Canada)

    by
    18

    I made this for a dinner party of 10 using the prepare ahead suggestions that Amber posted in her review. Being able to make individual servings made it easy to serve and gave it a classy touch. I did add 1 lb medimum shrimp, grated parmesan and used shallots instead of onion because they have a tamer flavor. Seasoned the sauce with 1/2 teaspoon Old Bay seasoning which does a fantastic job of enhancing the flavors of the seafood. Most everyone loved it, though it is a bit expensive to make for a very large gathering.  -  30 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    16

    I used this recipe for a dinner party and it was a huge hit. This is definitely not for everday consumption but is great when you need a "fancy" dinner. I did make a lot of extra sauce so it covered the fish in the ramikins and then completely covered them in crab and cheese. The ramikins are great for a dinner party because each person gets an individual serving, a nice touch. I made this early in the day then put them in the fridge. Then before dinner, put on the cheese and browned while everyone had cocktails. Very little work during the actual party. A couple people thought the overall taste was a little like lobster. I am going to try next with monkfish. Great recipe!  -  19 Dec 2005  (Review from Allrecipes USA and Canada)

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