Pilaff Crab Flambe
From scearley 17 years agoIngredients
- 6 strips bacon shopping list
- 2 medium onions, chopped shopping list
- 1 clove garlic, minced shopping list
- 1/2 pound ham, julienne shopping list
- 1/2 c. tomato paste shopping list
- 1 lb crab meat shopping list
- 1/2 c. cognac shopping list
- 1 Tbsp. chopped parsley shopping list
- 1 pint dry white wine shopping list
- 1/4 c. heavy cream shopping list
How to make it
- Fry the bacon until crisp, then brown the garlic and onion in the fat.
- Add ham and tomato paste to the skillet and stir in the crab meat.
- Pour in the Cognac and flame.
- When the flames have died down, put in the parsley and wine and simmer for 15 minutes.
- Stir in the heavy cream and serve at once over saffron rice, or on toast, or plain.
People Who Like This Dish 4
- mark555 Center Of The World Ma' Center Of The World, KS
- kawa11desho Cincinnati, OH
- notyourmomma South St. Petersburg, FL
- scearley Federal Way, WA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Fantastic!
mark555 in Center Of The World Ma' Center Of The World loved it -
This is awesome over biscuits or toast. Skip the pilaf. To make it fancy, I would bake some frozen puff pastry cups and fill with this delicious delightful sinful dish and serve.
notyourmomma in South St. Petersburg loved it
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