Subj : Sherried Crab Sauce
To   : All
From : Ben Collver
Date : Thu Feb 26 2026 08:16 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sherried Crab Sauce
 Categories: Sauces, Seafood
      Yield: 3 Cups
 
      2 tb Butter
      2 tb Flour
      2    Green onions;
           - with about 2" green,
           - thinly sliced
      1 ts Celery leaves; chopped
      4 oz Lump crab meat
    1/4 c  Dry sherry
      2 c  Heavy whipping cream
  1 1/2 ts Cajun or Creole seasoning;
           - or to taste
      1 tb Tomato paste
           Salt & pepper; to taste
 
  Use a little of this rich and delicious sherried crab sauce to dress
  up fish or seafood, or drizzle over fried green tomatoes to make a
  wonderfully different appetizer or side dish. This is a great sauce
  to have on hand, so I make extra and freeze in small containers.
  
  Melt butter in a saucepan over low heat; stir in flour, onions, and
  parsley. Cook, stirring, for 5 minutes. Add sherry and crab meat;
  gradually add 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.
  
  Recipe by kthorn
  
  Recipe FROM: <gopher://sdf.org/0/users/kthorn/recipes/
  SAUCE-sherried_crab_sauce.txt>
 
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