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Creamed Crabmeat And Vegetables

Trusted.Chef's picture
Ingredients
  Crabmeat 2 Cup (32 tbs)
  Pimiento 1 , chopped
  Flour 5 Tablespoon
  Peas 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Chopped chives/Grated onion 1 Teaspoon
  Mushrooms 1 Pound
  Onion 1 Small
  Pepper 1⁄8 Teaspoon
  Cold water 2 Cup (32 tbs)
  Paprika 1⁄4 Teaspoon
  Mushroom liquor 1⁄4 Teaspoon
  Butter/Margarine 8 Tablespoon
  Cream 1 Cup (16 tbs)
  Milk 1⁄4 Cup (4 tbs)
Directions

Wash the fresh mushrooms and remove stems.
Cover the stems with the cold water, add tne onion sliced and 1 tsp. salt.
Boil 20 minutes, drain, reserve liquor and measure it.
Slice mushroom caps and saute in 2 tbsp. fat until tender.
Melt 6 tbsp. fat in the top of a double-boiler, add the chives, pimientoes, flour and seasonings.
Add the cream, mushroom liquor and enough milk to make 3 cups, liquid in all.
Stir until smooth and thickened.
Add cleaned crabmeat, peas and sauteed mushrooms.
Heat thoroughly and serve.
1/2 cup canned, sliced mushrooms may be substituted for the fresh, in which case use the liquid in the can, and add enough more milk with the cream to make 3 cups.
Serves 8.
An equal quantity of fresh or canned shrimp, lobster, or a combination of any two may be substituted for the crabmeat in this recipe.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Interest: 
Gourmet
Servings: 
8

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