"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crab Meat Timbale Recipe

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This recipe for Crab Meat Timbale, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. green onions (finely chopped)
3 T. butter
1/4 c. flour
1 c. seafood Bisque
1/4 c. white wine
1/4 tsp. salt
Dash of cayenne pepper
1 egg yolk, beaten
1 clump crab meat

Directions:
Directions:
Melt butter. Saute onions in large skillet over medium heat until tender; blend in flour. Cook slowly for five minutes, stirring constantly. Do not brown. Remove from heat. Blend in bisque, wine, salt and pepper until smooth. Blend in egg yolk thoroughly. Stir in the crab meat and return pan to heat. Cook gently over low heat, stirring constantly for about 15 mins, until sauce is thick. Put in mound on pastry shells.

 

 

 

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