Crab A La Lorraine Recipe
Ingredients
| Unsalted butter | 2 Teaspoon | |
| 1/2 lb. small snow-white mushrooms | ||
| Snow peas | 1/2 Pound | |
| 1/2 lb. crab meat, cut into bite-size pieces | ||
| All purpose flour | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Cold water | 1 Cup (16 tbs) | |
| 1/2 cup 2% milk | ||
| Wild rice | 1 Cup (16 tbs), cooked | |
| Brown rice | 2 Cup (16 tbs), cooked | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
