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from Southern Living Magazine.

1/2 cup butter or margarine, divided
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 green onions, finely chopped
1 8 oz. pkg. fresh mushrooms, chopped
1/4 cup chopped fresh parsley
1/4 cup flour
2 cups milk
2 tsp. salt
1/4 tsp. pepper
1 tsp. hot sauce
3 cups half and half
2-1/2 cups stone crab claw meat (about 22 medium claws)
1/4 cup dry sherry
1. Melt 1/4 cup butter in Dutch oven over medium high heat; add chopped onion and next 4 ingredients and saute until tender.  Remove from stove; set aside.
2. Melt remaining 1/4 cup butter in Dutch oven over low heat.  Whisk in flour until smooth.  Cook whisking constantly 1 minute.  Gradually whisk in milk.  Cook over medium heat, whisking constantly until thickened and bubbly.
3. Stir n onion mixture, salt and next 3 ingredients.  Bring to a boil, stirring constantly.  Reduce heat and stir in crabmeat.  Simmer, stirring often, about five minutes.  Stir in sherry.
Stone crab is in season from October 15 until May 15.  It can be ordered from Joe's Stone Crabs in Miami Beach at 1-800-780-2722. Market prices vary.

Janalee Dambrosia

Member since Jun 2008

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