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Preparation Time : 20
Cook Time : 30
Total Time : 50
1⁄2 cup butter
1⁄2 cup flour
14ounces chicken stock (homemade would be best)
2tablespoons tomato paste
2cups cream (heavy)
1⁄4 teaspoon salt
1⁄4 teaspoon pepper (fresh ground)
3⁄4 cup sherry wine or 3⁄4 cup marsala wine
1lb crabmeat (lump crab- blue crab)
Melt butter in a medium sized pot (non stick), add flour, salt and pepper - as though you were making a rue (blonde rue). Allow flour to melt into the butter and stir constantly until the flour is a blonde rue.
Combine rue with Tomato Paste and slowly add the chicken stock whisking as you go. Once this has come to a moderate heat add marsala and cream - not together or you will cruddle - if you want a dryer taste use a dry sherry instead.
Finally add your star ingredient - Crab and allow to come full heat slowly and serve with a wedge of crusty bread and salad for a full meal or just by itself for a great intro to a wonderful dinner.
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