1 pound crab meat, of course lump is the best but you can put any crab meat in this and it’s good
1/4 t-spoon celery salt
2 chicken bouillon cubes
1 cup boiling water
1 dash of pepper
1 table-spoon dry mustard
1/4 cup minced onions
1 quart milk
1 table-spoon or a sprig of Worcestershire sauce, to taste.
1 cup butter … yes 1 cup
3 table-spoons flour *
*see notes
dissolve bullion in water. Cook onion in butter until tender, blend flour and seasonings, Add milk and bullion gradually; cook until thick stirring constantly. Add crab meat, heat.
place in serving bowl and garnish with parsley and paprika.
*Notes:
*I add non-peeled cubed redskin potatoes cooked in the rough until tender then add the crab meat. This adds flavor and color with the skins on
*also, I like mine ‘thick’ so I save about 1/4 cup of the butter for a rough mixture of added flour and thicken before I add the crab meat.
October 13, 2009 at 11:32 pm |
Wow, this recipe looks plain old-fashioned good. I’ll have to comment back when I actually make it. Love the new recipe addition to your blog!