Recipe

Pilaff Crab Flambe Recipe

	Scearley / All my dishes 1 year, 7 months ago An excellent dish, that doesn't have to be served on rice - it can just as easily be the dish you end an evening with, served on toast, or even just by itself. You can easily substitute shrimp or lobster or even scallops for the crab. Prep:10m Cook:30m Servings:4	Scearley
	crab seafood pilaff flambe

Does this look good? Yeah! / Nope

Fans

notyourmom

Ingredients

6 strips bacon

2 medium onions, chopped

1 clove garlic, minced

1/2 pound ham, julienne

1/2 c. tomato paste

1 lb crab meat

1/2 c. Cognac

1 Tbsp. chopped parsley

1 pint dry white wine

1/4 c. heavy cream

Directions

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.

Recent Gawkers

stein66

lindal34

b1g_gang

wolfpack

ambauer

Not quite what you're looking for? See more Main Dish / Shellfish

Or see more just like this

Comments

notyourmomma 1 year ago said:
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.

Add a Comment