Crabmeat fricasee

4 Servings

Ingredients

Quantity Ingredient
1 pounds Jumbo lump crabmeat; cleaned of all shell fragments
6 mediums Mushrooms; sliced
3 tablespoons Onion; finely chopped
3 tablespoons Celery; finely chopped
6 ounces Whole butter; divided
2 tablespoons Flour
4 Sprigs fresh thyme; chopped
4 Sprigs fresh parsely; chopped
Salt; pepper and cayenne pepper to taste
3 cups Crab stock
12 smalls Crab shells
24 Toast points (4 slices bread toasted, crusts removed, each cut
Diagonally into six pieces)

Directions

1. Heat 4 ounces of the butter in a medium saute skillet over medium heat.

2. Add onions, celery and mushrooms and saute until vegetables begin to carmelize.

3. Add flour, herbs and crabmeat and continue to cook for three minutes.

4. Add crab stock, bring to a boil and simmer for five minutes.

5. Add salt, white pepper and cayenne and remove from heat.

6. Swirl in remaining 2 ounces butter.

7. Taste. Adjust seasoning.

To serve: Divide mixture into the crab shells, place three on each plate, garnish with toast points.

Posted to recipelu-digest Volume 01 Number 183 by jecraig@... on Oct 30, 9

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