Pilaff Crab Flambe
From scearley 18 years ago
- 30 minutes to make
- Serves 4
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.
Ingredients
- 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
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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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