Preparation:
In a saucepan, melt the butter. Add the onion and cook slowly until golden. Add the crabmeat and parsley and cook over low heat stirring constantly (about 4 minutes).
Add the flour, stir to blend and cook for 3 minutes more. Stir in the chicken broth and simmer gently for 20 minutes.
KEEP PAN PARTIALLY COVERED. Add the cream and cayenne pepper. Heat and add salt to taste.
Makes 5 cups.
This recipe comes from Newick's Seafood Restaurants in Portland, M |