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Sherried Crabmeat

Amandamac's picture
<p><a href="http://www.flickr.com/photos/thegirlsny/2950232955/">Image Credit</a></p>
One of the most effective ways to comfort yourself is to try preparing this Sherried Crabmeat. The European Sherried Crabmeat has an unique characteristic of addicting you to it on the first bite. Sherried Crabmeat goes perfectly as Main Dish. In my view, to call yourself a chef, you need to have a personal recipe of Sherried Crabmeat, just like I do.
Ingredients
  Crabmeat 13 Ounce
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Cayenne 1 Dash
  Clam juice 3⁄4 Cup (12 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄2 Tablespoon
  Hard-cooked eggs 1
  Onion 1 Tablespoon
  Fresh mushrooms 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon
  Chives 1 Tablespoon
  Dry bread crumbs 1⁄4 Cup (4 tbs)
Directions

MAKING
1. Drain crabmeat, and remove any cartilage.
2. Melt 3 tablespoons butter in medium saucepan.
3. Remove from heat; stir in flour, salt, pepper, and cayenne until smooth. Gradually stir in clam juice and cream. Bring mixture to boiling, stirring; sauce will be thickened and smooth. Stir in sherry, egg, and crabmeat.
4. Heat rest of butter in small skillet; in it, sauté onion, mushrooms, parsley, and chives until mush- rooms are tender. This will take about 5 minutes. Stir in bread crumbs.
5. Fill 8 patty shells or toast cups with crabmeat mixture; top each with mushroom mixture.

SERVING
6. Serve immediately

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Crab
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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