Post by April B. on Feb 20, 2003 13:40:16 GMT -6
She-Crab Soup
From Freind, lindah
Ingredients:
3 tablespoons margarine
3 tablespoons flour
6 cups skim milk
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
¼ cup sherry
½ teaspoon white pepper
½ teaspoon salt
¼ teaspoon thyme
pinch of seafood seasoning
1 whole bay leaf
10 ounces frozen mixed vegetables thawed and drained
1 pound Maryland regular crabmeat, cartilage removed
Directions:
Melt margarine in a large sauce pan over low heat. Add flour gradually and blend well. Add milk 1 cup at a time, stirring continuously until well blended. Add sauces, sherry and seasonings. Simmer, covered, for 35-45 minutes. Add vegetables. Cook over medium heat for 10 minutes. Stir in the crabmeat and cook over medium heat until hot.
From Freind, lindah
Ingredients:
3 tablespoons margarine
3 tablespoons flour
6 cups skim milk
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
¼ cup sherry
½ teaspoon white pepper
½ teaspoon salt
¼ teaspoon thyme
pinch of seafood seasoning
1 whole bay leaf
10 ounces frozen mixed vegetables thawed and drained
1 pound Maryland regular crabmeat, cartilage removed
Directions:
Melt margarine in a large sauce pan over low heat. Add flour gradually and blend well. Add milk 1 cup at a time, stirring continuously until well blended. Add sauces, sherry and seasonings. Simmer, covered, for 35-45 minutes. Add vegetables. Cook over medium heat for 10 minutes. Stir in the crabmeat and cook over medium heat until hot.