| 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 <molony@scsn.net> on Feb 21, 1998
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