Crab Meat Valentine

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Ingredients

1 pound of crab meat
2 tablespoons butter
1/2 cup sherry wine
2 tablespoons flour
2 cups light cream
salt and pepper
2 packages of frozen asparagus
1 cup whipped cream
4 tablespoons grated Parmesan cheese

Preparation

1
Saute crab meat lightly in butter. Add sherry and simmer until reduced by one-half.
2
Add flour and cream, season and cook until thickened. Fork stir, keeping crab in lumps.
3
Cook and drain asparagus.
4
Place asparagus in bottom of a buttered casserole. Pour crab mixture over asparagus, spread with whipped cream, sprinkle with cheese and brown under a low flame.

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About

I absolutely love this recipe, it is quick and simple, looks complex and taste extraordinary. It is from my favorite chef, Rene Verdon, who was the White House executive chef for the Kennedy’s

Yield:

5 servings.

Added:

Saturday, December 5, 2009 - 2:37am

Creator:

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