| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Soups & ste, Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lump crabmeat |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Flour |
| 3 |
c |
Half-and-half or milk |
| 1/8 |
ts |
White pepper |
| 1 |
ts |
Chicken bouillon granules |
| 1/4 |
c |
Dry sherry |
|
|
Chopped fresh parsley; optional |
INSTRUCTIONS
Remove and discard cartilage from crabmeat; set aside. Melt butter in a
heavy saucepan over low heat; add flour, stirring until smooth. Cook 1
minute, stirring constantly. Gradually add half-and-half; cook over low
heat, stirring constantly, until thickened and bubbly. Stir in crabmeat,
bouillon granules, and pepper; cook over low heat 10 minutes (do not boil),
stirring frequently. Stir in sherry, and cook 1 minute. Garnish with
parsley, if desired.
Busted by Gail Shermeyer 4paws@netrax.net
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998
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