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    CRAB CHANTILLY


    List of Ingredients


    • 1 LB FRESH ASPARAGUS SPEARS OR 10 OUNCE PACKAGE FROZEN
    • 2 TABLESPOONS CHOPPED GREEN ONION
    • 2 TABLESPOONS MARGARINE OR BUTTER
    • 1 TABLESPOONS FLOUR
    • 1/4 TEASPOON SALT
    • DASH GROUND RED PEPPER
    • 1 CUP HALF AND HALF OR LIGHT CREAM
    • 1/4 CUP MAYONNAISE
    • 1 LB COOKED CRAB MEAT OR CANNED
    • 1 TABLESPOON DRY SHERRY OR DRY VERMOUTH
    • 1/4 CUP GRATED PARMESAN CHEESE


    Instructions


    1. TRIM FRESH ASPARAGUS.
    2. IN A COVERED MEDIUM SAUCEPAN, COOK FRESH ASPARAGUS IN A SMALL AMOUNT OF BOILING SALTED WATER FOR 4 TO 6 MINUTES OR UNTIL CRISP TENDER. DRAIN. ( FOR FROZEN ASPARAGUS, COOK ACCORDING TO PACKAGE DIRECTIONS.)
    3. IN A MEDIUM SAUCEPAN, COOK GREEN ONION IN HOT BUTTER OR MARGARINE UNTIL TENDER.
    4. STIR IN FLOUR, SALT AND GROUND RED PEPPER. ADD HALF AND HALF OR LIGHT CREAM.
    5. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED AND BUBBLY. REMOVE FROM HEAT.
    6. STIR IN MAYONNAISE, CRABMEAT AND SHERRY.
    7. ARRANGE ASPARAGUS SPEARS IN A 2 QUART SQUARE BAKING DISH.
    8. SPOON CRAB MIXTURE OVER ASPARAGUS. SPRINKLE WITH PARMEMSAN CHEESE ALL OVER.
    9. BROIL 4" FROM HEAT FOR 2 TO 3 MINUTES OR UNTIL LIGHTLY BROWNED AND HEATED THROUGH. SERVE IMMEDIATELY.
    10. MAKES 4 TO 6 MAIN DISH SERVINGS.
    11. NOTE: BROCCOLI OR CAULIFLOWER CAN BE SUBSTITUTED FOR ASPARAGUS.
 

 

 

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