REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Alice’s Tangy Crabmeat Delight
| Alice’s Tangy Crabmeat Delight | Print |
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!
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