Sherried Crabmeat Recipe
Ingredients
| Crabmeat | 13 Ounce | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Flour | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1 Dash | |
| Cayenne | 1 Dash | |
| Clam juice | 3⁄4 Cup (12 tbs) | |
| Heavy cream | 1⁄2 Cup (8 tbs) | |
| Dry sherry | 1⁄2 Tablespoon | |
| Hard-cooked eggs | 1 | |
| Onion | 1 Tablespoon | |
| Fresh mushrooms | 1⁄2 Cup (8 tbs) | |
| Parsley | 1 Tablespoon | |
| Chives | 1 Tablespoon | |
| Dry bread crumbs | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 257 Calories from Fat 143
% Daily Value*
Total Fat 17 g25.9%
Saturated Fat 9.8 g48.9%
Trans Fat 0 g
Cholesterol 148.2 mg49.4%
Sodium 814 mg33.9%
Total Carbohydrates 10 g3.3%
Dietary Fiber 0.58 g2.3%
Sugars 1.7 g
Protein 16 g32.3%
Vitamin A 18.5% Vitamin C 30.8%
Calcium 9.7% Iron 4.5%
*Based on a 2000 Calorie diet
Directions
1. Drain crabmeat, and remove any cartilage.
2. Melt 3 tablespoons butter in medium saucepan.
3. Remove from heat; stir in flour, salt, pepper, and cayenne until smooth. Gradually stir in clam juice and cream. Bring mixture to boiling, stirring; sauce will be thickened and smooth. Stir in sherry, egg, and crabmeat.
4. Heat rest of butter in small skillet; in it, sauté onion, mushrooms, parsley, and chives until mush- rooms are tender. This will take about 5 minutes. Stir in bread crumbs.
5. Fill 8 patty shells or toast cups with crabmeat mixture; top each with mushroom mixture.
SERVING
6. Serve immediately
Chef
