|Nutritional Guidelines (per serving)|
|Servings: 2 1/2 to 3 Cups (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use a little of this rich and delicious sherried crab sauce to dress up baked or grilled fish or seafood, or drizzle some over fried green tomatoes or eggplant slices to make a wonderfully different appetizer or side dish.
It is a great sauce to have on hand. Make extra and freeze it in small containers.
- 2 tablespoons butter
- 2 tablespoons flour
- 2 green onions, with about 2 inches green, thinly sliced
- 1 teaspoon chopped parsley leaves
- 4 ounces lump crabmeat
- 1/4 cup dry sherry
- 2 cups heavy whipping cream
- 1 1/2 teaspoons Cajun or Creole seasoning, or to taste
- 1 tablespoon tomato paste
- Salt and pepper, to taste
Melt the butter in a saucepan over low heat; stir in flour, onions, and parsley. Cook, stirring, for 5 minutes.
Add the sherry and crabmeat to the flour mixture; gradually add the cream, stirring constantly. Stir in Cajun seasoning and tomato paste. Simmer for about 5 minutes to reduce slightly.
Taste and adjust seasonings, adding salt and pepper, if necessary.