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- A wonderful recipe from New Orleans
- 1/2 cup (125 ml) butter
- 1/2 cup (125 ml) flour
- 4 ribs celery, chopped
- 1 large onion, chopped
- 1 cup (225 ml) boiling water
- 2 cups (475 ml) milk
- 3 chicken bouillon cubes
- Dash of ground cloves
- 1/4 tsp (1 ml) garlic salt
- Pepper to taste
- Tabasco to taste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 (8 oz (224 grm).) can tomato sauce
- 1 bell pepper wedge
- 1 bay leaf
- 2 cups (475 ml) (or more, to taste) cleaned crab meat
- 1 pint whipping cream
- Sherry, if desired
- Chopped green onion (garnish)
- In a large, heavy Dutch oven, make a light roux by stirring butter and flour over medium-high flame until light brown.
- Add celery and onion and cook until soft.
- Add water, milk, bouillon cubes, cloves, garlic salt, pepper, Tabasco, Worcestershire sauce, tomato sauce, bell pepper and bay leaf.
- Simmer 1 to 2 hours, or more.
- Remove bell pepper and bay leaf.
- Skim oil from top.
- Add crab and heat thoroughly.
- Before serving, add cream (do not boil!), sherry, if desired, and green onion garnish.
- Serves four for a meal, 6 to 8 as an appetizer.
- Add a diced baked potato to make this a hearty main dish. This recipe is easily doubled, and freezes well before or after addition of crab meat.
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