| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Vegetables, Dairy | Fish seafoo, Soups/stews | 1 | Servings | |
INGREDIENTS
| 1 | lb | Crab meat |
| 1 | t | Celery salt |
| 1 | Vegetable bouillon cube 1 | |
| 1/8 | t | Pepper, cup boiling water |
| 1/4 | c | Chopped onion |
| 1/4 | c | Margarine or butter |
| 1 | qt | Milk |
| 2 | T | Flour |
| For garnish |
INSTRUCTIONS
Remove cartilage from crab meat. Dissolve bouillon cube in the boiling water. In a 4-quart saucepan, cook onion in margarine or butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Add crab meat; heat, but do not boil. Garnish with parsley before serving (Recipe from "An Eastern Shore Sampler" prepared by Delamarva Poultry Industry, Inc.) From Call It Delmarvalous From Cookie-Lady's Files Posted to MC-Recipe Digest V1 #660 by Verlette Clancy <[email protected]> on Jul 07, 1997
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”