Recipe - Crabmeat Fricasee

1 pound Jumbo lump crabmeat; cleaned
of all shell fragments
6 md Mushrooms; cut or sliced up
3 tablespoon Onion; finely chopped
3 tablespoon Celery; finely chopped
6 ounce Whole butter; divided
2 tablespoon Flour
4 Sprigs fresh thyme; chopped
4 Sprigs fresh parsely;
chopped
Salt; pepper and cayenne
pepper to taste
3 cup Crab stock
12 small Crab shells
24 Toast points (4 slices bread
toasted, crusts removed,
each cut
Diagonally into six pieces)

1. Heat 4 ounces of the butter in a medium saute skillet over medium heat.

2. Add onions, celery and mushrooms and saute until vegetables begin to
carmelize.

3. Add flour, herbs and crabmeat and continue to cook for three minutes.

4. Add crab stock, bring to a boil and simmer for five minutes.

5. Add salt, white pepper and cayenne and remove from heat.

6. Swirl in remaining 2 ounces butter.

7. Taste. Adjust seasoning.

To serve: Divide mixture into the crab shells, place three on each plate,
garnish with toast points.

Posted to recipeludigest Volume 01 Number 183 by jecraig@laninc.com on
Oct 30, 9