Ingredients
- Serve on toast or over rice.
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups (3 1/2 dL) light cream
- Dash of Tabasco
- 3-4 tablespoons dry sherry
- 1 1/2 cups(3 1/2 dL) crabmeat
- Salt
Directions
Melt the butter in a saucepan. Stir in the flour and blend until smooth. Slowly add the cream, stirring constantly, until smooth and thickened. Add Tabasco and sherry and cook over very low heat for 3 minutes. Add the crab and salt to taste, and cook only until heated through. Serves 4.
Creamed Crab with Mushrooms: Add 1 cup sliced mushrooms sauteed in 2 tablespoons butter to the cream sauce
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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Creamed Crab