"Creamy crab soup at its best. I can honestly say that this is perfect."
half and half, +black pepper, +butter, +crabmeat, +hot sauce, +flour, +old bay seasoning, +salt, +white wine, +worcestershire sauce
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I made this tasty appetizer on Thanksgiving and it was a hit. This is adapted from a Pillsbury recipe. Use any pie crust you like for a 2-crust pie.
half and half, +crabmeat, +eggs, +ginger, +parmesan cheese, +green onion, +lime zest, +jalapeno, +pie crust, +salt
half and half, +bay leaf, +butter, +chicken broth, +thyme, +flour, +garlic, +leek, +black pepper, +swiss cheese
half and half, +crab meat, +celery, +cream, +kosher salt, +ground mace, +nutmeg, +onions, +skim milk, +vegetable oil
half and half, +crab meat, +chicken broth, +leek, +flour, +garlic, +salt, +butter, +white pepper, +white wine
half and half, +butter, +chicken broth, +crab meat, +flour, +milk, +old bay seasoning, +parsley, +black pepper, +salt
half and half, +bread crumbs, +mustard powder, +butter, +asparagus, +parmesan cheese, +eggs, +crab meat, +parsley, +salt
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half and half, +parsley, +milk, +chicken bouillon, +crab meat, +butter, +flour, +salt, +onion powder, +old bay seasoning
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Coquilles is French for scallop. Fresh crab meat was added for another layer of flavor in this recipe. This is from my Southern Living cookbook.
half and half, +bay scallop, +butter, +white wine, +flour, +crabmeat, +mushroom, +green onion, +salt, +white pepper
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