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Thursday, 23 June 2011 00:28 |
Missy 1 stick butter 1 medium onion, finely chopped 1 medium bell pepper, finely chopped ¾ cup finely chopped celery 2 pods minced garlic 1 bay leaf 1 cup lump (or claw, chopped) crabmeat; picked over for shells 1 cup...
- 1 stick butter

- 1 medium onion, finely chopped
- 1 medium bell pepper, finely chopped
- ¾ cup finely chopped celery
- 2 pods minced garlic
- 1 bay leaf
- 1 cup lump (or claw, chopped) crabmeat; picked over for shells
- 1 cup small (or medium chopped) cooked shrimp, peeled
- 1/3 cup white wine
- ½ tsp salt
- ½ tsp black pepper
- 1/8 tsp cayenne pepper
- ½ tsp thyme
- ½ tsp sage
- 1 small can (jar) of sliced mushrooms
- 1 ½ cups seasoned bread crumbs
- 1 ½ cups heavy cream or half & half
- 1 egg beaten with 1 tsp cold water
- In large skillet sauté onion, bell pepper, and celery in butter until clear
- Add garlic and bay leaf and continue cooking 7 minutes
- Add crab meat plus 8 next ingredients cooking until shrimp turn pink
- Slowly add bread crumbs, cream, and egg
Serves 6
This recipe is versatile and may be used as side dish or stuffing chicken breasts, crab, Cornish hens, or bell pepper.
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Last Updated on Tuesday, 19 July 2011 03:02 |