Ingredients

How to make it

  • In a 3 quart pot, melt butter and add flour to make a blond roux. Sauté onions until tender; add corn, soup, Half and Half, mace and crab meat. Bring to a boil, and then reduce heat. Add cheese, parsley, green onions, and sherry. Season with Tony’s Creole Seasoning. Remove from heat and serve. Yields 12 servings.
  • The recipe by twill10:
  • This would be a good recipe for using a Bechamel Sauce and some good fish Fumet (fish Stock)and deleting the canned soup. I have made a recipe similar for years and always get asked for the recipe.. I leave out the onions ,mace and garlic in mine and I use the bechamel and then you don't need to make the blond roux (flour and butter) and the last thing I drop is the cheese. Sorry, I completely gave you a whole other recipe, but it works!

Reviews & Comments 5

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    " It was excellent "
    cuzpat ate it and said...
    It good!! made it today!
    thanks!!!
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    " It was excellent "
    maryoftoday ate it and said...
    This looks really yummy!
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    Really good!! nice work!! high 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    Indeed~ this recipe is a 'Cajun Classic'~
    The "5"FORK!!!!! Variety!
    I believe the 'secret' ingredient
    is the 'Mace'~ When I lived and cooked
    in New Orleans, so many times the recipes
    that were shared with me by my
    friends had just a 'hint' of
    'Mace or Allspice'~
    Thank-you for sharing~
    ~*~mj~*~
    Was this review helpful? Yes Flag
    " It was excellent "
    goodeat ate it and said...
    Thanks! good recipes!
    Was this review helpful? Yes Flag

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