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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Adapted from Best of the Best of Georgia. A recipe supposedly from Elizabeth of 37th restaurant. A nice way to serve this is in hollowed out individual bread rounds as bowls. Ingredients:
6 tablespoons unsalted butter |
1 cup minced green onion |
1/2 cup minced celery |
1 tablespoon minced carrot |
6 tablespoons all-purpose flour |
2 1/2 cups milk |
2 1/2 cups low sodium chicken broth |
1/4 teaspoon nutmeg |
1/4 teaspoon white pepper |
1/8 teaspoon cayenne pepper |
1 cup heavy cream |
1/4 cup sherry wine (not cooking sherry!!) |
1 lb crabmeat |
Directions:
1. Melt butter over low heat.
2. Mince green onion, celery, and carrot in food processor, then add to the butter, cover& sweat until tender, approximately 5 minutes.
3. Whisk in flour and cook 2 minutes, stirring constantly.
4. Whisk in chicken broth and milk.
5. Bring to a boil, whisking often.
6. When it comes to just a boil, quickly stir in cream, seasonings, sherry and crabmeat.
7. Heat through, then serve.
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