Deviled Crab à la McGee's Branch

Name: Deviled Crab à la McGee's Branch
Ingredients: ½ loaf country-style bread, sliced into ½-inch-thick pieces; ¼ cup grated Pecorino (or other sheep?s-milk) cheese; 2 tablespoons unsalted butter plus 2 tablespoons, melted; 2 tablespoons all-purpose flour; ½ cup whole milk, divided; ½ cup heavy cream; ½ cup dry white wine; 1 tablespoon Creole mustard; 1 tablespoon Worcestershire sauce; ½ teaspoon freshly grated nutmeg; ¼ teaspoon cayenne pepper; 1 pound lump crabmeat, picked over for shells; Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil

Deviled Crab à la McGee's Branch was pinched from <a href="http://www.tastingtable.com/entry_detail/chefs_recipes/8661/TT_CHI_%7C_Deviled_Crab_%C3%A0_la_McGees_Branch.htm" target="_blank">www.tastingtable.com.</a>

"Make Deviled Crab from Big Jones in Chicago...."

INGREDIENTS

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½ loaf country-style bread, sliced into ½-inch-thick pieces

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¼ cup grated Pecorino (or other sheep?s-milk) cheese

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2 tablespoons unsalted butter plus 2 tablespoons, melted

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2 tablespoons all-purpose flour

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½ cup whole milk, divided

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½ cup heavy cream

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½ cup dry white wine

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1 tablespoon Creole mustard

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1 tablespoon Worcestershire sauce

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½ teaspoon freshly grated nutmeg

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¼ teaspoon cayenne pepper

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1 pound lump crabmeat, picked over for shells

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Salt and freshly ground black pepper

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2 tablespoons extra-virgin olive oil

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