| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews |
5 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
ts |
Onion, finely chopped |
| 1 |
tb |
Parsley, finely chopped |
| 1 1/2 |
c |
Crabmeat, chopped |
| 2 |
tb |
Flour |
| 2 |
c |
Chicken broth |
| 2 |
c |
Cream, light |
|
|
Pinch cayenne pepper |
|
|
Salt |
INSTRUCTIONS
In a saucepan, melt the butter. Add the onion and cook slowly until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly
(about 4 minutes). Add the flour, stir to blend and cook for 3 minutes
more. Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN
PARTIALLY COVERED. Add the cream and cayenne pepper. Heat & add salt to
taste. Makes 5 cups. This recipe comes from one of the most frequented
Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. ....
"Newick's"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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