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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crabmeat Maryland Recipe

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This recipe for Crabmeat Maryland is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. butter or margarine
3 T. all purpose flour
2 c. milk
1 lb. crabmeat
1/2 c. cream
salt, pepper & paprika
1/4 c. dry sherry
freshly squeezed lemon juice (about 1/2 lemon)
Directions:
Directions:
Melt 4 T. butter in top of double boiler placed over direct low heat. Blend in flour; gradually add milk, stirring constantly til thick and smooth. Place pan over hot water, cover and cook for about 5 min. Add crabmeat (picked over) stirring gently to avoid breaking lumps. When heated through, carefully stir in cream and remaining 2 T. butter. Season to taste with salt, pepper and paprika. Add sherry and lemon juice to taste. Keep heat low til serving time; then transfer to chafing dish. May be served over toast points or with melba rounds for dipping
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is why I have a chafing dish. Your crowd will go wild.

 

 

 

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