Crab Stew


4 tablespoons butter
5 tablespoons flour
red pepper (to taste)
3 tablespoons Worcestershire sauce
juice of half a lemon
2 ounces sherry
2 cups milk
1/2 cup cream
1 teaspoon celery salt
4 cups shredded crabmeat


Cream the butter, flour and pepper until smooth, and cook until thick in a double boiler, gradually adding the milk. Blend cream, Worcestershire sauce, and celery salt and add to the mixture. Add the crabmeat and lemon juice to the sauce and keep it hot in the double boiler. Do not boil. At the last moment add the sherry, and serve on white rice.


Serves 6-8

Leave a Comment