Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Seafood - She Crab Soup By Scooby
Famous Authors (View All Authors)
Soups - Seafood -  She Crab Soup By Scooby Post by :MikeM Category :Learning Kitchen Author :Unknown Date :March 2012 Read :865

Click below to download : Soups - Seafood - She Crab Soup By Scooby (Format : PDF)

Soups - Seafood - She Crab Soup By Scooby

She Crab Soup

1 pound crab meat with crab eggs
2 tablespoons butter
2 medium yellow onions, minced
1 tablespoon flour
1 quart hot milk
salt and pepper to taste
pinch nutmeg
4 ounces dry sherry
8 ounces heavy cream


Melt the butter in a large skillet and saute the onions until they are soft. Add the crab meat and crab eggs. Saute for a few seconds. Sprinkle the flour over the crab mixture and stir until the flour blends with the butter. Add the hot milk gradually, stirring constantly. Simmer very slowly for 20 minutes. Season with salt, pepper and nutmeg. Add the sherry and cream. Heat to just below the boiling point.

Serves 6.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Shrimp Bisque Soups - Shrimp Bisque

Soups - Shrimp Bisque
2 cans cream of shrimp soup (freezer section) 1/2 lb. chopped shrimp (cooked - not canned) 1/4 teas. crushed fennel seed 1/4 teas. dill weed soup can of milk soup can of heavy cream Heat all. If needed, add cornstarch to thicken.
PREVIOUS BOOKS

Soups - She Crab Soup Soups - She Crab Soup

Soups - She Crab Soup
1 stick of butter 1/2 cup flour 1 small onion, minced 2 garlic cloves, minced 6 cups seafood stock (seafood bouillon cubes and clam juice will work) 1 tsp. Salt 1/2 tsp. White pepper 1 bay leaf 1-1/2 cups heavy whipping cream 1 (7 oz.) Jar pimentos, drained 1 TBSP. Worcestershire sauce 1 lb. Crabmeat1/2 cup Sherry In pan melt butter, stir in flour until smooth. Add onion and garlic and cook, stirring frequently until golden brown. Gradually whisk in seafood stock, salt and pepper and bay leaf. Heat to boiling. Keep stirring.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT