Crab Meat Orleans
From busmamawilliams 16 years ago
- 15 minutes to make
- Serves 45
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!
Ingredients
- 1 teaspoon fresh chives shopping list
- 1 Tablespoon celery; chopped very fine shopping list
- 3 Tablespoons butter shopping list
- 2 Tablespoons white flour shopping list
- 1 and 1/2 cups light cream shopping list
- 2 cups cooked, fresh crab meat ( NOT canned!) shopping list
- 1/2 teaspoon salt ( or to taste) shopping list
- 1/4 teaspoon black or white pepper shopping list
- 1/4 cup sherry shopping list
- 6 to 8 patty-shells or split biscuits shopping list
How to make it
- 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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" It was excellent "