Crab A La Lorraine Recipe
Nothing can addict you to it in minutes like this Crab a La Lourna recipe. The Crab a La Lourna is made with Seafood which is easy to find at any grocery store. A lip-smacking Main Dish, this Crab a La Lourna completes your spread. This Crab a La Lourna is too good to be missed.
Ingredients
2 tsp unsalted butter
1/2 lb. small snow-white mushrooms
1/2 lb. snow peas
1/2 lb. crab meat, cut into bite-size pieces
1 tsp all-purpose flour
1 tsp cornstarch
1 cup cold water
1/2 cup 2% milk
Salt and pepper to taste
1 cup wild rice, cooked
2 cup brown rice, cooked
Directions
Heat a large skillet and melt 1 tsp (15 mL) of the butter.
Add mushrooms and saute until tender; remove from heat.
Meanwhile, clean snow peas and cut into 1 in. (2.5 cm) pieces.
With a slotted spoon, remove mushrooms from skillet and return pan to medium heat.
Add snow peas and cook until peas are tender; remove peas from pan.
Melt remaining 1 tsp (15 mL) butter.
Add crab meat and saute until lightly browned.
Remove from pan.
Dissolve flour and cornstarch in the water.
Pour into skillet, add milk and simmer over low heat until mixture thickens.
Season with salt and pepper.
Return mushrooms, peas and crab, heat and fold mixture gently until hot.
Combine hot wild and brown rice.
Add mushrooms and saute until tender; remove from heat.
Meanwhile, clean snow peas and cut into 1 in. (2.5 cm) pieces.
With a slotted spoon, remove mushrooms from skillet and return pan to medium heat.
Add snow peas and cook until peas are tender; remove peas from pan.
Melt remaining 1 tsp (15 mL) butter.
Add crab meat and saute until lightly browned.
Remove from pan.
Dissolve flour and cornstarch in the water.
Pour into skillet, add milk and simmer over low heat until mixture thickens.
Season with salt and pepper.
Return mushrooms, peas and crab, heat and fold mixture gently until hot.
Combine hot wild and brown rice.
