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Crab A La Lorraine

Diabetic.Foodie's picture
  Unsalted butter 2 Teaspoon
  Snow white mushrooms 1⁄2 Pound
  Snow peas 1⁄2 Pound
  Crab meat 1⁄2 Pound, cut into pieces
  All purpose flour 1 Teaspoon
  Cornstarch 1 Teaspoon
  Cold water 1 Cup (16 tbs)
  2% milk 1⁄2 Cup (8 tbs)
  Wild rice 1 Cup (16 tbs) (Cooked)
  Brown rice 2 Cup (32 tbs) (Cooked)
  Salt To Taste
  Pepper To Taste

Heat a large skillet and melt 1 tsp (15 mL) of the butter.
Add mushrooms and saute until tender; remove from heat.
Meanwhile, clean snow peas and cut into 1 in. (2.5 cm) pieces.
With a slotted spoon, remove mushrooms from skillet and return pan to medium heat.
Add snow peas and cook until peas are tender; remove peas from pan.
Melt remaining 1 tsp (15 mL) butter.
Add crab meat and saute until lightly browned.
Remove from pan.
Dissolve flour and cornstarch in the water.
Pour into skillet, add milk and simmer over low heat until mixture thickens.
Season with salt and pepper.
Return mushrooms, peas and crab, heat and fold mixture gently until hot.
Combine hot wild and brown rice.

Recipe Summary

Difficulty Level: 
Main Dish

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