Crab Meat Valentine
From pepeskitty 16 years ago
- 15 minutes to make
- Serves 6
I absolutely love this recipe, it is quick and simple, looks complex and taste extraordinary. It is from my favorite chef, Rene Verdon, who was the White House executive chef for the Kennedy’s
Ingredients
- 1 pound of crab meat shopping list
- 2 tablespoons butter shopping list
- 1/2 cup sherry wine shopping list
- 2 tablespoons flour shopping list
- 2 cups light cream shopping list
- salt and pepper shopping list
- 2 packages of frozen asparagus shopping list
- 1 cup whipped cream shopping list
- 4 tablespoons grated parmesan cheese shopping list
How to make it
- 1. Saute crab meat lightly in butter. Add sherry and simmer until reduced by one-half.
- 2. Add flour and cream, season and cook until thickened. Fork stir, keeping crab in lumps.
- 3. Cook and drain asparagus.
- 4. Place asparagus in bottom of a buttered casserole. Pour crab mixture over asparagus, spread with whipped cream, sprinkle with cheese and brown under a low flame.
The Rating
Reviewed by 7 people-
~HELLO~
Elegant "5"FORK!!!!! recipe~
Thank-you for sharing~
~*~mjcmcook~*~
mjcmcook
in Beach City loved it
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It sounds wonderful, too bad the picture looks like the chef was at the wax museum when they took the picture.
mark555
in Center Of The World Ma' Center Of The World loved it
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I'm drooling here! This sounds wonderful - bookmarked and will try real soon!
Thanks for the great post and high 5 to you!
valinkenmore
in Malott loved it
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