🫙 From the Spice Rack
Crab St. Jacques
Crab St. Jacques 1/2 cup butter or margarine, divided 2 tablespoons flour 1/2 teaspoon salt 1 cup light cream 1/2 pound mushrooms, sliced 1 medium onion, minced 2 tablespoons parsl...
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Ingredients8 items
Ingredients
- 1/2cupbutter or margarine, divided
- 2tablespoonflour
- 1/2teaspoonsalt
- 1cuplight cream
- 1/2poundmushrooms, sliced
- 1medium onion, minced
- 2tablespoonparsley
- 8ounceto 1 pound frozen or fresh lump crabmeat
Directions
- 1
Jacques 1/2 cup butter or margarine, divided 2 tablespoons flour 1/2 teaspoon salt 1 cup light cream 1/2 pound mushrooms, sliced 1 medium on
- 2
Stir in cream gradually
- 3
Cook, stirring constantly, over medium heat until thick and smooth
- 4
In another pan, sauté mushrooms, onion and parsley in the remaining 1/4 cup butter
- 5
Add crabmeat and sherry and toss to mix
- 6
Add cream sauce and mix well
- 7
Spoon into shells or ramekins
- 8
Broil until bubbly