Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Hard shell crabs |
| 1½ quart | Water |
| 2 mediums | Yellow onions; quarter |
| 6 \N | Ribs celery; coarsely chopped |
| 1½ tablespoon | Liquid crab boil |
| 1½ cup | Green onions; chopped |
| 4 ounces | Butter |
| 1 pounds | Lump crabmeat |
| 1 cup | Heavy cream |
| 2 tablespoons | Flour |
| 1 pinch | Thyme |
| 1 teaspoon | Powdered garlic |
| \N \N | Salt & cayenne pepper to taste |
| 2 cans | (12-oz) corn |
CRAB STOCK
CORN STOCK
Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.
Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saut‚ onions in butter until wilted. Add flour and seasonings; cook until flour begins to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn; simmer an additional 15 minutes. Pour cream into pan and stir. Remove from heat. Let stand for one half hour. Reheat to serve.
COMMANDER'S PALACE
WASHINGTON AVE & COLISEUM ST
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .