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Crab Tetrazzini Recipe
|Crabmeat||1⁄2 Pound, picked over and flaked, fresh, frozen, or canned|
|Minced shallots||1⁄2 Teaspoon|
|Melted butter/Margarine||1 Tablespoon|
|Light cream||1 Cup (16 tbs)|
|Dry sherry||1 Tablespoon|
|Egg yolk||1 , slightly beaten|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1478 Calories from Fat 1088
% Daily Value*
Total Fat 126 g193.5%
Saturated Fat 76.2 g381.1%
Trans Fat 0 g
Cholesterol 797.4 mg
Sodium 2547.8 mg106.2%
Total Carbohydrates 28 g9.3%
Dietary Fiber 1.4 g5.5%
Sugars 5 g
Protein 62 g124%
Vitamin A 105.1% Vitamin C 86.7%
Calcium 77.9% Iron 11.6%
*Based on a 2000 Calorie diet
Lightly saute the crabmeat and the shallots in the butter, and stir in the paprika.
In a saucepan make a cream sauce with the melted butter, flour, and cream.
Add the sherry and season to taste.
Remove the saucepan from the heat for a moment and stir in the egg yolk rapidly, stirring until the sauce is thick and smooth.
Combine the sauce with the crabmeat and pour over fresh-cooked rice or noodles or spaghetti.
Sprinkle with the Parmesan cheese and brown under the broiler.