MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sherried Crab Sauce
Categories: Sauces, Seafood
Yield: 3 Cups
2 tb Butter
2 tb Flour
2 Green onions;
- with about 2" green,
- thinly sliced
1 ts Celery leaves; chopped
4 oz Lump crab meat
1/4 c Dry sherry
2 c Heavy whipping cream
1 1/2 ts Cajun or Creole seasoning;
- or to taste
1 tb Tomato paste
Salt & pepper; to taste
Use a little of this rich and delicious sherried crab sauce to dress
up fish or seafood, or drizzle over fried green tomatoes to make a
wonderfully different appetizer or side dish. This is a great sauce
to have on hand, so I make extra and freeze in small containers.
Melt butter in a saucepan over low heat; stir in flour, onions, and
parsley. Cook, stirring, for 5 minutes. Add sherry and crab meat;
gradually add cream, stirring constantly. Stir in Cajun seasoning and
tomato paste. Simmer for about 5 minutes to reduce slightly. Taste
and adjust seasonings, adding salt and pepper, if necessary.
Recipe by kthorn
Recipe FROM: <
gopher://sdf.org/0/users/kthorn/recipes/
SAUCE-sherried_crab_sauce.txt>
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