82 QUEEN AWARD WINNING SHE CRAB SOUP ROUX: ¼ LB. BUTTER ¼ LB. FLOUR INGREDIENTS: 1 CUP HEAVY CREAM 3 CUPS MILK 2 CUPS FISH STOCK OR WATER AND FISH BASE ¼ LB. CRAB ROE 1 LB WHITE CRABMEAT 1 CUP CHOPPED CELERY, LIGHTLY SAUTÉED WITH: ¼ CUP CHOPPED CARROTS ¼ CUP CHOPPED ONION ¼ CUP SHERRY WINE 1 TBS. TABASCO SAUCE 1 TBS. WORCESTERSHIRE SAUCE PREP: Melt butter in flour to make roux. Add milk and cream and bring to a boil. Add remaining ingredients and simmer for 20 minutes. GARNISH WITH SHERRIED WHIPPED CREAM. MAKES 12 SERVINGS. ~ SHERRIED WHIPPED CREAM Serve this tasty sherry cream sauce with fish or seafood. This is the perfect sauce for halibut, haddock, snapper, or any other mild white fish or seafood. Ingredients: 2 tablespoons butter 1 small clove garlic 1 tablespoon finely chopped onion 1 teaspoon clam base or lobster base 1 cup heavy whipping cream 2 tablespoons sherry salt and pepper, to taste paprika, optional Creole or Cajun seasoning, optional ground nutmeg, optional Preparation: Melt butter in saucepan over medium-low heat. Press garlic or smash and mince very finely; add to butter. Add the chopped onion and clam base. Saute for about 1 minute. Add cream and sherry; bring to a simmer. Reduce heat and simmer for 5 to 8 minutes, to reduce the sauce by about 1/4 to 1/3. Taste and add salt and pepper, along with other seasonings you might like. I like a little paprika for color and sometimes Cajun seasoning, sometimes nutmeg. ~
Posted on: Fri, 26 Jul 2013 22:25:40 +0000
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