Crab pies
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .