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Add a photoServings: 4
Ingredients
- 1/2 lb Lump crabmeat
- 2 Tbsp. Butter or possibly margarine
- 2 Tbsp. Flour
- 3 c. Half-and-half or possibly lowfat milk
- 1/8 tsp White pepper
- 1 tsp Chicken bouillon granules
- 1/4 c. Dry sherry Minced fresh parsley, optional
Directions
- Remove and throw away cartilage from crabmeat; set aside. Heat butter in a heavy saucepan over low heat; add in flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in half-and-half; cook over low heat, stirring constantly, till thickened and bubbly. Stir in crabmeat, bouillon granules, and pepper; cook over low heat 10 min (don't boil), stirring frequently. Stir in sherry, and cook 1 minute. Garnish with parsley, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 241 | 63% |
| Total Fat 27.38g | 34% |
| Saturated Fat 16.79g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 310mg | 13% |
| Potassium 469mg | 13% |
| Total Carbs 12.86g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.46g | 1% |
| Protein 17.53g | 28% |
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