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Add a photoServings: 12
Ingredients
- 6 med Hard shell crabs
- 1 1/2 quart Water
- 2 med Yellow onions, quarter
- 6 x Ribs celery, coarsely minced
- 1 1/2 Tbsp. Liquid crab boil
- 1 1/2 c. Green onions, minced
- 4 ounce Butter
- 1 lb Lump crabmeat
- 1 c. Heavy cream
- 2 Tbsp. Flour
- 1 pch Thyme
- 1 tsp Powdered garlic Salt & cayenne pepper to taste
- 2 can (12-ounce) corn
Directions
- Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.
- Reduce heat to simmer; cook for 3 hrs. Add in water when necessary to keep at one (1) qt. To make Corn Stock: In a 3 qt saucepan, saute/fry onions in butter till wilted. Add in flour and seasonings; cook till flour begins to stick to the pan. Add in crab stock and simmer for 15 min. Add in corn; simmer an additional 15 min. 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 109 | 47% |
| Total Fat 12.43g | 16% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 925mg | 39% |
| Potassium 434mg | 12% |
| Total Carbs 4.41g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.38g | 1% |
| Protein 24.47g | 39% |
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