**Sapphire**
08-22-2007, 04:01 PM
A seafood recipe you just can't resist
From "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
5 tablespoons butter
3 tablespoons flour
2 cups milk
2 tablespoons minced onion
1/2 teaspoon celery salt
1 tablespoon grated orange rind, optional
1 tablespoon minced parsley
1 tablespoon minced green pepper
1 pimento, minced
2 tablespoons sherry
1 egg, beaten
Dash of hot sauce
1 teaspoon salt
Dash of black pepper
1 pound fresh crab meat
Bread crumbs
1 tablespoon butter
TO PREPARE:
Make white sauce of butter, flour and milk; then add next six ingredients. Remove from heat. Add sherry. Add a little of the hot white sauce to egg; then add egg to rest of sauce. Add hot sauce, salt, pepper and crab meat. Put in 1-1/2 quart casserole -- sprinkling top with bread crumbs mixed with 1 tablespoon melted butter. Bake in a 350 degree oven for 15 to 20 minutes.
SERVES: 6-8
From "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
5 tablespoons butter
3 tablespoons flour
2 cups milk
2 tablespoons minced onion
1/2 teaspoon celery salt
1 tablespoon grated orange rind, optional
1 tablespoon minced parsley
1 tablespoon minced green pepper
1 pimento, minced
2 tablespoons sherry
1 egg, beaten
Dash of hot sauce
1 teaspoon salt
Dash of black pepper
1 pound fresh crab meat
Bread crumbs
1 tablespoon butter
TO PREPARE:
Make white sauce of butter, flour and milk; then add next six ingredients. Remove from heat. Add sherry. Add a little of the hot white sauce to egg; then add egg to rest of sauce. Add hot sauce, salt, pepper and crab meat. Put in 1-1/2 quart casserole -- sprinkling top with bread crumbs mixed with 1 tablespoon melted butter. Bake in a 350 degree oven for 15 to 20 minutes.
SERVES: 6-8