| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Jumbo lump crabmeat; cleaned of all shell fragments |
| 6 |
md |
Mushrooms; sliced |
| 3 |
tb |
Onion; finely chopped |
| 3 |
tb |
Celery; finely chopped |
| 6 |
oz |
Whole butter; divided |
| 2 |
tb |
Flour |
| 4 |
|
Sprigs fresh thyme; chopped |
| 4 |
|
Sprigs fresh parsely; chopped |
|
|
Salt; pepper and cayenne pepper to taste |
| 3 |
c |
Crab stock |
| 12 |
sm |
Crab shells |
| 24 |
|
Toast points (4 slices bread toasted, crusts removed, each cut |
|
|
Diagonally into six pieces) |
INSTRUCTIONS
1. Heat 4 ounces of the butter in a medium saute skillet over medium heat.
2. Add onions, celery and mushrooms and saute until vegetables begin to
carmelize.
3. Add flour, herbs and crabmeat and continue to cook for three minutes.
4. Add crab stock, bring to a boil and simmer for five minutes.
5. Add salt, white pepper and cayenne and remove from heat.
6. Swirl in remaining 2 ounces butter.
7. Taste. Adjust seasoning.
To serve: Divide mixture into the crab shells, place three on each plate,
garnish with toast points.
Posted to recipelu-digest Volume 01 Number 183 by jecraig@lan-inc.com on
Oct 30, 9
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