<H1>KC's Crab Rounds -- Trapper's Creek Smoking Company Shopping Cart</H1>
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<p><b><title>KC's Crab Rounds</title></b></p>
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<b><p>KC Dochtermann is the Export Program Director at the Alaska Seafood Marketing Institute. He is very generous to share his delicious crab rounds recipe with us. Boy is it good, thank you KC!
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<p><li>1/4 cup of butter<br>
<li>1/2 quart of chopped leeks (a little green onion too)<br>
<li>1/2 cup of flour<br>
<li>3/4 quarts of whole milk<br>
<li>1/2 quart of heavy cream<br>
<li>1/2 cup of sour cream or cream cheese<br>
<li>1-1/2 cups of Shredded Parmesan<br>
<li>1/8 cup of fresh thyme<br>
<li>1/3 teaspoon of grated nutmeg<br>
<li>Dash of salt, pepper and paprika<br>
<li>1 clove of garlic (or two if you like)<br>
<li>1 dozen sourdough rounds (small ones)<br>
<li>5 lbs. of crab meat<br>
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1. Cut tops off of sourdough rounds and hollow out.<br>
2. Melt butter in a large saucepan over medium heat; add leeks. Sauté, stir for 5 minutes. <br>
3. Stir in flour, cook and stir for 3 minutes <br>
4. Add milk, cream, garlic; cook, stirring until sauce thickens. <br>
5. Add cream cheese, thyme and nutmeg; cook, stirring until cheeses melt. Season with salt and pepper <br>
6. Cover and keep sauce warm until ready to use. <br>
7. Fill each sourdough round three quarters full with crabmeat. Pour sauce mix over meat, filling to top. Cover top with generous amounts of shredded parmesan. Place on cookie sheet in oven; heat for 5 minutes at 400 degrees, then finish on broil until parmesan turns brown.<br>
<p>Yield: 12 servings</p>
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