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1 cup chopped onion
1 cup chopped carrots
4 tbs flour
6 tbs butter
1 cup whip cream
1/2 cup cooking sherry
2 ten ounce chicken stock
1 tbs lemon juice
1 tsp Worcestershire sauce
1 tsp old bay season or cayenne
1/2 lb fresh or frozen crab


Sauté carrots and onion in 2 tbs butter until soft.
Melt 4 tbs of butter add flour and make light brown roux be sure not to burn the roux. Add stock ,onion and carrots, simmer 1/2hour. Puree in Cuisinart until smooth
Return to pot add cream, sherry, lemon juice, Worcestershire and crab. Serve and top with chopped onion tops and dollop of sour cream. Serve six

Nutritional Information Per Serving

no nutrition information available