| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1/2 | c | Minced onions |
| 1 | c | Uncooked sweet corn from the comb |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 2 | tb | Minced celery |
| Essence | ||
| 1 | c | Crab stock or fish stock |
| 3 | Bay leaves | |
| Salt and pepper | ||
| 2 | c | Milk |
| 2 | c | Heavy cream |
| 1 | ts | Liquid crab boil |
| 3 | tb | Blond roux |
| 1/2 | Lump crab meat; picked over for shells and cartilage | |
| 1/4 | c | Chopped green onions |
| 1/2 | ts | Worcestershire sauce |
| Chives for garnish |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2307 In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, andbay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil. Bring back to a boil, reduce to a simmer. Simmer for 5 to 7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for to 8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives. Yield: 4 servings Posted to recipelu-digest by molony <[email protected]> on Feb 21, 1998
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