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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
3/4 cup chopped green onion, with tops |
2 teaspoons minced garlic |
4 tablespoons (1/2 stick) butter |
3 tablespoons all-purpose flour |
2 cups fish stock |
1 cup heavy cream |
1 cup milk |
1 pound crabmeat, picked free of shell |
1/4 cup sherry |
1/2 teaspoon lemon-pepper seasoning |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 cup freshly grated parmesan |
1/2 cup chopped fresh chives |
Directions:
1. Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.
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