| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | New Orleans | Sauces | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter, clarified |
| 1 | Garlic, clove | |
| 1 | tb | Onion, green, minced |
| 1 | Shallot, minced | |
| 1 | ts | Dill weed |
| 1/2 | c | Wine, white |
| 1/2 | c | Cream |
| 1/2 | lb | Crabmeat |
| 2 | tb | Butter, clarified |
| 1 | tb | Flour |
| 24 | Oysters, on the half shell | |
| Salt, rock |
INSTRUCTIONS
Heat the butter in a skillet and add garlic, green onion, shallot and dill. Cook for 2 minutes and add white wine and cream. Reduce until thickened. In another pan, saute the crabmeat in an ounce of clarified butter until hot, then add the crabmeat to the cream mixture. Add combined flour and melted butter. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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