A rich and elegant opener for a dinner party or a holiday meal – especially winter ones because it just warms you up inside… we never have leftovers.
2 crab’s meat
1?2 c sherry
4 T Butter
2 clv crushed garlic
2 T Soy Flour
1 T fresh, finely chopped rosemary
1?2 c onions
1?2 cn sweet red pepper, very finely chopped
1 ct tomato
4 c Cream
Meat from 2 crabs (we buy frozen, thaw, then crack – we average about 1/2 pound per crab – in case you want to use other crab meat – altho I would not suggest using the faux crab meat)
Sherry is key, actually.
Marinade Crab in the sherry in the fridge for AT LEAST an hour (3-4 hours is best)
In a skillet, heat butter, add garlic, onions, red pepper and saute until onions and pepper begin to soften.
Add the flour, rosemary, stir until flour is dissolved in the veggies and oil.
Add the tomatoes, stir a minute or two.
Drain the sherry from the crab meat and then add the crab meat and the cream.
Cook for 15-20 minutes, bubbling but NOT boiling.
Serve hot. Tastes just as fantastic reheated the next day
If you have a Costco near you, they sell cans of lump crab meat which would likely work well in this recipe – especially if you can’t get Dungeness – altho they are fantastic.
Nutritional Facts (per serving):
Calories: 499.26 (oh baby!)
Sat Fat: 31.09g
Polyun Fat: 2.04g
Monoun Fat: 14.59g
Net Carbs: 5.87g
[ % of RDA ]
Vit A: 52.88%
Vit D: 16.50%
Vit C: 39.88%
Vit E: 2.75%
Nutritional information, per serving.
Net Carbs: 5.87
Saturated Fat: 31.09