Creole crab slather

10 Servings

Ingredients

Quantity Ingredient
2 tablespoons Ons; olive oil
2 tablespoons Ons; unsalted butter
3 larges Shallots; finely minced about 1/2 cup
1 tablespoon On; minced garlic
½ teaspoon Ground allspice
¼ teaspoon Ground cardamom
1 pinch Cayenne
8 ounces Fresh lump crabmeat; picked over
1 tablespoon On; chopped fresh thyme leaves
1 tablespoon On; chopped parsley
½ cup Dry white wine
Salt; to taste

Directions

Heat the oil and butter in a large nonstick skillet over low heat. Add the shallots and garlic and cook, stirring, until wilted, 5 to 7 minutes. Stir in the allspice, cardamom, and cayenne pepper.

Add the crabmeat, thyme, and parsley and stir together well, breaking up the crab a bit. Add wine and cook, stirring over medium-low heat until the liquid is reduced, about 8 minutes. Remove to a bowl and let cool to room temperature. Season with salt, cover, and chill until ready to serve.

COMMENTS: I made this with all olive oil, and it just wasn't as good. Too oily. =AD=AD=AD=AD=AD Nutr. Links: 0 0 1358 0 0 0 0 0 0 0 0 0 Per serving (excluding unknown items): 80 Calories; 5g Fat (67% calories from fat); 4g Protein; 2g Carbohydrate; 24mg Cholesterol; 69mg Sodium Recipe by: All Around The World/Shelia Lukins Posted to FOODWINE Digest by "McNamara, Kelly" <kmcnamara@...> on Sep 16, 1997

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