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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 2 |
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Presented By: Miss Olivia's Table Ingredients:
1/2 cup butter |
1/2 cup all-purpose flour |
4 stalks celery, finely diced |
1 large onion, finely diced |
1 cup boiling water |
2 cups milk |
3 chicken bouillon cubes |
1 dash ground cloves |
1/4 teaspoon garlic salt |
pepper |
tabasco sauce or red pepper flakes, to taste |
1 tablespoon worcestershire sauce |
1 (4 ounce) can tomato sauce |
1 slice green bell pepper (wedge) |
1 bay leaf |
2 cups cleaned crabmeat |
1 pint whipping cream |
Directions:
1. Melt butter in a large Dutch oven over medium heat.
2. Add flour and stir constantly until lightly browned.
3. Add celery and onion and cook till soft.
4. Add remaining ingredients.
5. Simmer at least one hour, preferably two.
6. Remove bell pepper and bay leaf.
7. Add crabmeat and cream.
8. Heat thoroughly.
9. Do not boil.
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