| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | New Orleans | Seafood | 12 | Servings |
INGREDIENTS
| 6 | md | Hard shell crabs |
| 1 1/2 | qt | Water |
| 2 | md | Yellow onions; quarter |
| 6 | Ribs celery; coarsely chopped | |
| 1 1/2 | tb | Liquid crab boil |
| 1 1/2 | c | Green onions; chopped |
| 4 | oz | Butter |
| 1 | lb | Lump crabmeat |
| 1 | c | Heavy cream |
| 2 | tb | Flour |
| 1 | pn | Thyme |
| 1 | ts | Powdered garlic |
| Salt & cayenne pepper to taste | ||
| 2 | cn | (12-oz) corn |
INSTRUCTIONS
CRAB STOCK CORN STOCK Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil. Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saut. onions in butter until wilted. Add flour and seasonings; cook until flour begins to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn; simmer an additional 15 minutes. Pour cream into pan and stir. Remove from heat. Let stand for one half hour. Reheat to serve. COMMANDER'S PALACE WASHINGTON AVE & COLISEUM ST NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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