Description:

A wonderful recipe from New Orleans

Source:

C.J.

Serves/Makes:Serves 4

Ingredients

• 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)

Preparation

• 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.

Comments

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.