Creamy Crab
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Entrees Indulge in this vintage Creamy Crab recipe featuring tender crab meat simmered in a rich sherry and cream sauce. Perfect for serving over toasted points or fragrant saffron rice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 4-6 Servings |
🔪 Key Equipment
- Mixing bowl
- Saucepan
- Wooden spoon
- Chafing dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cans | Crab Meat | drained |
| 1/4 Cup | Flour | unrefined |
| 1/4 Cup | Dry Sherry | optional |
| 1 1/4 Cup | Light Cream | room temperature |
| 1/4 Cup | Butter | unsalted |
| Several drops | Hot Sauce | to taste |
| 2 Tbsp | Sliced Green Onions | fresh |
| 1/8 tsp | Pepper | ground |
| 2 Tbsp | Chopped Green Pepper | minced |
| 1/4 Cup | Sliced Stuffed Olives | pimento-stuffed |
Instructions
Step 1: Prep and Sauté
- Place 2 cans crab meat in a mixing bowl and sprinkle with 1/4 cup dry sherry (opt.).
- Melt 1/4 cup butter in a saucepan over medium heat.
- Add 2 tbsp sliced green onions and 2 tbsp chopped green pepper, then sauté until tender and fragrant.
Step 2: Create the Sauce
- Add 1/4 cup flour to the vegetable mixture, blending thoroughly until smooth.
- Gradually pour in 1 1/4 cup light cream, stirring continuously until completely smooth.
- Cook over medium heat, stirring constantly until the mixture is smooth and thickened.
Step 3: Combine and Simmer
- Remove the saucepan from the heat.
- Stir in several drops hot sauce, 1/8 tsp pepper, the prepared 2 cans crab meat, and 1/4 cup sliced stuffed olives.
- Transfer the mixture to a chafing dish and simmer for 5 minutes until heated through.
- Serve warm over toast points or saffron rice.
💡 Make-Ahead & Storage: Store leftover creamy crab in an airtight container in the refrigerator for up to 2 days, reheating gently on the stovetop.
Original Recipe Scan
