Baked Crab and Gouda Cheese Pots
- Place cheeses in a large bowl; let stand at room temperature for 30 minutes. Toss with flour; set aside.
- Preheat oven to 300 degree F. Place 12 ovenproof 4- to 6-ounce souffle dishes or custard cups in a large shallow baking pan; place in oven to warm. Meanwhile, in a large saucepan, heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Stir until the mixture bubbles gently.
- Set aside 1 tablespoon of the crabmeat. Stir remaining crabmeat, the milk, and sherry into the cheese mixture. Remove souffle dishes from oven. Using a 1/3-cup measure, transfer the melted cheese mixture to the warmed dishes. Sprinkle each with almonds, if desired. Bake for 5 to 8 minutes or until slightly bubbly. Garnish cheese pots with reserved crabmeat. Serve immediately on saucers with Marbled Rye Bread Sticks and pears, if desired, for dipping. Makes 12 servings.
From the Test Kitchen
Marbled Rye Breadsticks:
Preheat oven to 350 degree F. Trim crusts from 6 slices of marbled rye or pumpernickel bread. Cut bread into 1/2-inch-wide strips; place on a baking sheet. Combine 2 tablespoons melted butter or margarine and 1/4 teaspoon garlic salt; brush all sides of each breadstick with garlic butter. Bake for 7 to 9 minutes or until crisp, turning breadsticks halfway through.