Crabmeat St. Peter
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 113.39 g butter
- 29.58 ml shallots, diced
- 2 stalk green onions, diced
- 177.44 ml bell pepper, diced,both green and red
- 44.37 ml parsley, chopped
- 236.59 ml mushroom, sliced
- 453.59 g lump crabmeat, picked clean of shell
- 236.59 ml white wine
- 2.46 ml salt
- 4.92 ml black pepper
- 4.92 ml white pepper
- 4.92 ml cayenne pepper
- 4.92 ml basil, crushed
- 4.92 ml onion powder
- steamed rice
directions
- Melt butter and add onions and mushrooms, sauteing until tender.
- Add peppers and seasonings and simmer for five minutes.
- Add crabmeat and saute just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced.
- Remove from heat and let stand momentarily.
- Serve over steamed rice.
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Reviews
-
I used this as filling for crepes, but the ingredients in this recipe had no cohesiveness and the flavor was bland. (Sorry, Bev!) We ended up really liking it though, and following is what I did: a. 1/8 # butter (half of what recipe calls for) b. ca. 6 oz. cream cheese, melted and added c. add salt d. After filling and wrapping crepes and arranging in bakeproof pan, cover with swiss cheese. Bake till heated through and broil till cheese bubbles. Great with salad and white wine.
RECIPE SUBMITTED BY
Bev I Am
United States
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