Creamed Crab on English Muffins

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place crabmeat in a steamer basket over boiling water.
  • Cover saucepan and steam 3-4 minutes.
  • Remove crab from steamer and set aside.
  • Melt butter in a heavy saucepan over medium heat.
  • Sauté celery and onion about 8 minutes or until translucent.
  • Add mushrooms and sauté another 6 minutes.
  • Now, add garlic and saute another 30 seconds.
  • Stir in flour and simmer about 5 minutes or until flour turns light brown.
  • Combine next 5 ingredients(starting with clam juice through red pepper flakes) in a jar with a tight-fitting lid.
  • Shake vigorously.
  • Add to celery mushroom mixture and simmer about 4 minutes, stirring frequently until sauce boils and begins to thicken.
  • Reduce heat to low and simmer another 2 minutes.
  • Add crab, sherry, white wine, peas, pimentos and Worcestershire sauce.
  • Season with salt and pepper to taste.
  • Simmer over low heat until hot.
  • Serve creamed crab over toasted English muffins, sprinkled with parsley and paprika.
  • Serve with a Chenin Blanc, Beaujolais, or Fume Blanc, and a salad of greens and a nice tropical fruit cup.
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