 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a Commander's Palace Restaurant Recipe.... Hope you enjoy it....This is a Louisiana favorite.. Ingredients:
1/2 cup butter |
1/2 cup all purpose flour |
1/2 quart crab stock |
kernels from 2 ears sweet corn |
1/4 cup heavy cream |
1/2 pound lump crabmeat |
salt and pepper to taste |
1/4 cup finely chopped green onions |
Directions:
1. Melt butter in a 5 quart saucepan.
2. Add flour and stir until flour begins to stick to pan.
3. Add crab stock; bring to boil, stirring constantly, then simmer 15 minutes.
4. Add corn and simmer 15 more minutes.
5. Pour in cream and stir well.
6. Gently add crabmeat.
7. Remove from heat and let stand 15 minutes for flavors to blend.
8. Reheat gently to serving temperature.
9. Season to taste.
10. Just before serving, add green onions.
11. *For crab stock, combine 2 quarts water, 2 medium onions (quartered) and 5 medium size hardshell crabs and cook for 45 minutes.
|
|