| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 4 |
c |
Cream — light |
| 1/4 |
c |
Flour |
| 2 |
tb |
Shallots |
| 1 |
ts |
Salt |
| 1/4 |
c |
Avocado — finely chopped |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Lemon juice |
| 1/2 |
ts |
Dry mustard |
| 2 |
c |
Crabmeat, cooked — (fresh |
INSTRUCTIONS
ÿÿÿÿÿÿÿ ea canned) ÿÿÿÿÿÿÿ ea chives, chopped for gar
ÿÿÿÿÿÿÿ ea chicken broth for thin soup ÿÿÿÿÿÿÿ ea (optional) In medium
saucepan, over medium-low heat, melt butter, blend in flour and seasonings.
Gradually stir in cream. Bring to boil stirring constantly. Remove from
heat and place in refrigerated bowl, cover and chill. Add remaining
ingredients and chill well for 4-6 hours at least (preferably overnight).
Garnish with chives whenserving.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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