---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab Au Gratin
 Categories: Seafood, Crab, Korean, Wine, Mushrooms
      Yield: 4 Servings
 
      4    Crabs
      2 tb Butter
      8    Fresh mushrooms
      2 c  Plain cooked rice
      2 tb Butter
    1/3 ts Salt
      1    Onion
  1 1/2 tb Butter
      2 tb Flour
      1 c  Milk
      2 tb White wine
      1 ts Salt
    1/4 ts Pepper
      4    Egg yolks
      1 tb Parsley flakes
 
  Clean crabs by scrubbing with brush Open crabs by prying open
  between back and bottom shells. Cut crab legs off bottom shell.
  Discard end section and cut rest of legs into two pieces with
  scissors. Melt butter in pan and saute crabs (bottom shells) to
  remove crab meat. Wash crab back shell, drain, and dry. Saute
  crab legs in butter. Put crab legs in pan, cover with water, boil
  for about 10 minutes, and strain soup.  Slice fresh mushrooms
  thinly, saute in butter, and season with salt. Fry cooked rice in
  butter. Chop onion, saute in butter, add flour and brown. Pour
  milk over flour making thick sauce. Mix crab meat, mushroom,
  rice, 1/2 cup crab soup, sauce and white wine in pan and boil
  for 2 minutes, stirring constantly. Put stuffing  in empty shells,
  top each with one beaten egg yolk, and bake in 475 F oven for
  about 10 minutes until golden brown. Place on serving dish and
  garnish with parsley.
  
  Recipe by Bok Ryou Han
  
  From Korean Cooking -- Fish, Clam and Oyster Dishes

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