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Instructions |
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Melt and clarify 4 tbsp butter in a 2qt saucepan.
Once the butter is melted, stir in 4 tbsp (equal parts) flour to make a roux, and stir in some garlic powder and grind in a bit of fresh pepper.
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Opt- Add a splash of white wine OR sherry and stir until smooth, or start with the milk. Once the sauce is smooth, start stirring in milk or cream - a small amount at a time. Wait until the mixture is smooth and starts to thicken before adding more milk. Approx. 2 cups or to desired consistency.
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Once the sauce is slightly thicker than desired consistency, add thawed (imitation) crab meat.
When hot, season to taste.
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Serve over slightly sticky white rice, or however.
Need to kid-ify it? Add corn at the same time as the crab and serve sauce and white rice on a soft tortilla.
Vegetable Suggestion- Corn
Note- It's even better warmed up the next day.
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| Serving
Suggestions |
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2-4
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Originally Submitted
4/16/2009
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