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Use a little of this rich and delicious sherried crab sauce to dress up fish or seafood, or drizzle over fried green tomatoes to make a wonderfully different appetizer or side dish. This is a great sauce to have on hand, so I make extra and freeze in small containers.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 green onions, with about 2 inches green, thinly sliced
- 1 teaspoon chopped parsley leaves
- 4 ounces lump crabmeat
- 1/4 cup dry sherry
- 2 cups heavy whipping cream
- 1 1/2 teaspoons Cajun or Creole seasoning, or to taste
- 1 tablespoon tomato paste
- salt and pepper, to taste
Preparation:
Melt butter in a saucepan over low heat; stir in flour, onions, and parsley. Cook, stirring, for 5 minutes. Add sherry and crabmeat; gradually add cream, stirring constantly. Stir in Cajun seasoning and tomato paste. Simmer for about 5 minutes to reduce slightly. Taste and adjust seasonings, adding salt and pepper, if necessary. Makes about 2 1/2 to 3 cups of sherried crab cream sauce.
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