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Crab And Shrimp Sauce

Chef.at.Home's picture
Ingredients
  Canned crabmeat 6 1⁄4 Ounce (1 Can)
  Canned deveined shrimps 5 Ounce (1 Can)
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Cayenne 1 Dash
  Milk 1 1⁄2 Cup (24 tbs)
  Egg yolk 1
  Dry sherry 1 Tablespoon
  Light cream 2 Tablespoon
Directions

1. Drain crab meat, removing the bony tissue, if any; flake it into a medium-size bowl. Drain shrimps; rinse and chop. Combine with crab meat.
2. Melt butter or margarine in a medium-size saucepan; stir in the flour, salt and cayenne; cook, stirring constantly, until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and bubbles for 1 minute; remove from the heat.
3. Beat egg yolk slightly in a small bowl; stir in sherry and cream. Slowly stir in a generous 1/2 cup of the hot sauce, then stir back into remaining sauce in the pan. Cook slowly, stirring constantly, 1 minute. Fold 1/3 cup into crab mixture; keep remaining sauce warm.
4. For appetizer crepes, unroll crepes, one at a time; place a tea spoon of crab mixture on each; reroll. Place in a single layer in a large chafing dish or a keep-hot server; spoon the remaining sauce around crepes.
5. For main-dish crepes, spoon about 1/2 cup crab mixture on each unrolled crepe; reroll. Place 2 on each of four heated serving plates. Spoon the remaining sauce around crepes; serve immediately.

Recipe Summary

Course: 
Side Dish
Dish: 
Sauce
Ingredient: 
Shrimp

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