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Sherried Crab Sauce

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Sherried Crab Sauce

Sherried Crab Sauce

Diana Rattray
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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Slow Cooker Recipes | Casseroles | Main Recipe Index
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5 out of 5 5 out of 5
Sherried Crab SauceSeptember 28, 2009By jpraag
"I've made this twice and all rave about it. It is definitely a keeper and something I will want to have on hand in the freezer as well! While I've served it only with halibut and salmon, people have come up with several uses for it and ask for the recipe. Do make at least a double recipe of it as it is a great ""finishing"" touch."

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