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Crab Stablespoon Jacques
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8
3
/2 cup butter or margarine, divided
tablespoons flour
/2 teaspoon salt
cup light cream
/2 pound mushrooms, sliced
medium onion, minced
tablespoons parsley
ounces to 1 pound frozen or fresh lump crabmeat
tablespoons sherry
In a small saucepan, blend 1/4 cup melted butter with flour and salt. Stir in cream gradually. Cook,
stirring constantly, over medium heat until thick and smooth. In another pan, sauté mushrooms, onion
and parsley in the remaining 1/4 cup butter. Add crabmeat and sherry and toss to mix. Add cream
sauce and mix well. Spoon into shells or ramekins. Broil until bubbly.
Yields 6 servings.
Crab Stablespoon Jacques
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