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Crab Stew

by

Yield: Serves 6-8

Ingredients:

  • 4 tablespoons butter
  • 5 tablespoons flour
  • red pepper (to taste)
  • 3 tablespoons Worcestershire sauce
  • juice of half a lemon
  • 2 ounces sherry
  • 2 cups milk
  • 1/2 cup cream
  • 1 teaspoon celery salt
  • 4 cups shredded crabmeat

Instructions:

Cream the butter, flour and pepper until smooth, and cook until thick in a double boiler, gradually adding the milk. Blend cream, Worcestershire sauce, and celery salt and add to the mixture. Add the crabmeat and lemon juice to the sauce and keep it hot in the double boiler. Do not boil. At the last moment add the sherry, and serve on white rice.
Updated Wednesday, August 29th, 2007
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