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Cooking and Baking
"Continental Crab" from Sunset Magazine
From Sunset Magazine's 1982 cookbook "Easy Basics for Good Cooking." This really is a classic, and I used to make it often. It works for people who love crab, and people who are sitting on the fence about seafood in general.
About This Recipe
| Yield: | 2 |
| Active time: | 30 minutes |
| Total time: | 30 minutes |
Ingredients
1/4 pound mushrooms, sliced
1/4 cup seeded and chopped green pepper
2 tablespoons butter or margarine
1-1/2 tablespoons all purpose flour
1/2 cup half & half (light cream)
1/4 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon dill weed
1/4 cup grated Parmesan cheese
1/2 pound crab meat (DO NOT USE CANNED...GET FRESH)
Hot cooked rice
2 green onions (including tops), thinly sliced
Procedures
In a wide frying pan over medium-high heat, cook mushrooms and green pepper in butter until mushrooms are soft and their juices have evaporated. Blend in flour and cook, stirring, until bubbly. Remove pan from heat and gradually stir in half-an-half and wine. Return to heat and cook, stirring constantly, until sauce boils and thickens. Stir in lemon juice, dill, and cheese, reduce heat to low and cook, uncovered, for 3 minutes. Stir in crab and cook just until heated through. Spoon over hot cooked rice and sprinkle with green onions.
