Alice’s Tangy Crabmeat Delight

Alice’s Tangy Crabmeat Delight

Alice’s Tangy Crabmeat Delight

Alice’s Tangy Crabmeat Delight

Recipe By: Alice Morrow

Alice’s Tangy Crabmeat Delight

Ingredients

1 lb. jumbo lump crabmeat, picked and drained
2 sticks butter
Juice of 3 lemons
Zest of 1 lemon
3 T. minced garlic
½ c. dry white wine
1 T. Tabasco
1 T. creole seasoning
1 c. whipping cream
¼ c. water or milk
2 T. Wondra Thickening flour
3 bunches of green onions, chopped
Fresh chopped chives
paprika

Instructions

Set clean crabmeat aside.
In a large skillet, melt butter.
Over low heat, add the lemon juice, zest, garlic, wine, Tabasco and seasoning.
Simmer for about 2 minutes, stirring occasionally. Do not let it burn.
In a measuring cup, place the 2 T. Wondra into the ¼ c. water or milk. Whisk until well blended.
Slowly add to the butter mixture in skillet. Continually whisking until it thickens. Add the green onions.
Gradually fold in the crabmeat and stir to coat.
Place in individual ramekins or one baking dish.
Garnish with chives and paprika.
Before serving, place in 325 oven and heat until bubbly.

Notes

*****Great side for grilled fish. With the leftovers you can mix with your favorite pasta. Great taste!

Alice's Tangy Crabmeat Delight featured

Melody Dupre