Recipe

Crab Meat Orleans Recipe


Crab Meat Orleans Recipe
This recipe is from a 1951 cookbook put out by the Louisiana Republican Women's Club, entitled "New Orleans Carnival". It is one of my fave ways to prepare crab & is a very elegant-looking company dish! Very easy & super-quick, too!

Busmamawill

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Ingredients
  • 1 teaspoon fresh chives
  • 1 Tablespoon celery; chopped very fine
  • 3 Tablespoons butter
  • 2 Tablespoons white flour
  • 1 and 1/2 cups light cream
  • 2 cups cooked, fresh crab meat ( NOT canned!)
  • 1/2 teaspoon salt ( or to taste)
  • 1/4 teaspoon black or white pepper
  • 1/4 cup sherry
  • 6 to 8 patty-shells or split biscuits

Directions
  1. Mince the chives & celery very finely. Saute in the butter, but do not allow to brown. Blend in the white flour (best done with a wire whisk). Add the light cream & cook on low heat, stirring constantly, until thickened. Add the crab meat, salt & pepper. Heat until crab meat is thoroughly hot. Add the sherry & simmer on very low heat for 2 minutes. Serve in patty-shells or between large, split biscuits.

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Comments


Great post! A classic. Thank you for posting.:)


This works. Thx.


Hmmm... fresh crab, sherry, good mix of spices... looking forward to making this... thanks...dave


Sure sounds good to me!! got my 5


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