Hot Crabmeat
Source of Recipe
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List of Ingredients
1 1/2 sticks butter
1 cup finely chopped yellow onion
1/2 cup finely chopped green onions
3/4 teaspoon pressed garlic
1/2 cup finely chopped fresh parsley
4 tablespoons flour
1 cup milk
1 cup white wine
1 pound lump crabmeat
1 1/2 cups croutons
1/2 cup French dressing
Recipe
In a small skillet, saute vegetables in one stick butter until tender.
Drain vegetables on paper towel. In the top of a double boiler, melt
remaining butter and gradually stir in flour. Slowly add milk and cook
until mixture thickens, about 15 minutes. Slowly add wine, folding
with a
wire shisk. Add sauteed vegetables. Gently fold in crabmeat and keep
hot
over double boiler until ready to transfer to a chafing dish. Soak
croutons
in French dressing 20 minutes. Fold saturated croutons into crabmeat
just
prior to serving.
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