| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | New Orleans | Seafood | 12 | Servings |
INGREDIENTS
| 6 | Hard shell crabs | |
| 1 1/2 | qt | Water |
| 2 | Yellow onions, quarter | |
| 6 | Ribs celery, coarsely | |
| chopped | ||
| 1 1/2 | T | Liquid crab boil |
| 1 1/2 | c | Green onions, chopped |
| 4 | oz | Butter |
| 1 | lb | Lump crabmeat |
| 1 | c | Heavy cream |
| 2 | T | Flour |
| 1 | pn | Thyme |
| 1 | t | Powdered garlic |
| Salt & cayenne pepper to | ||
| taste | ||
| 2 | 12-oz corn |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 47.5mg
Sodium: 73.2mg
Potassium: 110.6mg
Carbohydrates: 3.4g
Fiber: 1g
Sugar: <1g
Protein: 1.6g