Recipe

Crab Meat Orleans Recipe

	Busmamawilliams / All my dishes 7 months ago 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! Prep:10m Cook:15m Servings:45	Busmamawill
	easy quick amp delicious

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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

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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