Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Stick butter |
6 tablespoons | Cornstarch |
½ pint | Whipping cream |
⅔ cup | Milk |
6 \N | Green onions; chopped (keep tops separated from white part) |
½ pounds | Swiss cheese; grated |
1 pounds | Crabmeat; drained |
1 teaspoon | Worcestershire sauce |
1 dash | Cayenne |
1 tablespoon | Cooking sherry |
3 drops | Tabasco |
Melt butter and add cornstarch; blend. Add cream and milk slowly, stirring to blend well. Add onion bottoms and crab; cook on medium heat until thick. Lower heat and add cheese. Add Worcestershire sauce, hot sauce and cayenne pepper; cook until desired thickness. After cooking, remove from heat and add green onion tops. Serve in tort shells, patty shells or as a dip. Garnish with parsley and paprika. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .