| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Vegetables, Dairy |
|
Soups/stews, Fish seafoo |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Crab meat |
| 1 |
ts |
Celery salt |
| 1 |
|
Vegetable bouillon cube 1 |
| 1/8 |
ts |
Pepper; cup boiling water |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Margarine or butter |
| 1 |
qt |
Milk |
| 2 |
tb |
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 <gowest@softdisk.com>
on Jul 07, 1997
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