At the end of a busy week what could be more
comforting and inviting that this hearty and delicious stew.
SERVING: Serves 6-8
INGREDIENTS:
2 TBS BUTTER – salted | 1 QUART MILK – whole |
1 SMALL ONION – minced | 8 TBS FLOUR |
1 QUART HEAVY CREAM | 2 TSPS SALT – or to taste |
FRESHLY GROUND WHITE PEPPER | 2 TBS WORCESTERSHIRE SAUCE |
1/3 TSP TOBASCO SAUCE – or to taste 1 ½ LBS CRAB MEAT – picked over | 2 TBS LEMON JUICE – freshly squeezed ½ CUP DRY SHERRY – or to taste |
METHOD:
- Melt butter in a large pot over medium heat.
- Add onions and cook until the onions are soft and translucent, stirring often.
- Add flour and cook, stirring constantly until the flour is blended in (I find that Wondra flour works the best) and then slowly add the heavy cream gradually, still tiring constantly, until all is smooth and there is no trace of flour.
- Then add seasonings and milk stir to combine all and cook on medium heat just until the stew has thickened and all is hot. Just don’t let it boil.
- Just before serving, add lemon juice, stir in well and then add the crab meat and sherry.
- Serve with lemon wedges and some chopped parsley or basil and a few oyster crackers.
NOTE: my family enjoys this stew if I add corn kernels in or a little steamed white rice if I have some in the refrigerator. The kernels can be frozen if you don’t have fresh handy, but I blanch them and drain them well before adding right after the milk.
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