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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Made this last night, It's very filling and rich, If you want it even richer and don't care about the carb increase use Half-and-Half in place of the milk-it's great either way. Ingredients:
8 tablespoons butter |
8 tablespoons flour |
3/4 teaspoon kosher salt |
3/4 teaspoon fresh cracked pepper |
2 garlic cloves, minced |
1/2 cup onion, finely chopped |
1/2 cup celery, finely chopped |
3 tablespoons extra virgin olive oil |
2 cups heavy cream |
3 cups 2% low-fat milk |
1 lb king crab meat |
1/8 teaspoon paprika |
1/4 cup fresh parsley |
3 tablespoons sherry wine |
Directions:
1. In a large sauce pan add olive oil, onions, celery and garlic.
2. Heat on medium until onions are translucent.
3. Add butter and melt, then add flour, salt and pepper and make a roux.
4. Once the rue is golden brown add the milk and cream; blend well.
5. Crumble crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.
6. Add the sherry and serve garnished with parsley and a dash of paprika.
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