Crab pies

Yield: 4 Servings

Measure Ingredient
1 Stick butter
6 tablespoons Cornstarch
½ pint Whipping cream
⅔ cup Milk
6 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, .

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