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Ponchatrain Crab/Shellfish Sauce
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A great seafood sauce served over fish.



  • 8 oz (224 grm). lump crab meat
  • 8 oz (224 grm). crayfish meat or small cooked shrimp
  • 1-1/2 cups (350 ml) of heavy cream
  • 4 Tbsp (60 ml). butter
  • 1 tsp (5 ml). creole mustard
  • 2 dashes Cajun seasoning
  • 6 sprigs of fresh parsley, chopped
  • salt and white pepper, to taste
  • cooked fish filets
  • cooked rice
  • In a stainless steel pan simmer the cream, butter and mustard over medium heat until cream is reduced and begins to thicken.
  • Add crab, shrimp and/or crayfish, parsley, cajun seasoning, and salt and pepper.
  • Continue heating until the mixture is hot.
  • Serve over fish which has been placed on a bed of rice.
Rich, but very tasty!!!

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