COMMENT:
If you have fresh crab shells, to create a highly flavorful seafood
stock, simmer them along with 1 quartered onion, 1 stalk of celery
and 4 cloves crushed garlic for 1 hour. Strain the stock through
fine cheese cloth or a sieve.
INGREDIENTS:
- 1 pound jumbo lump crabmeat
- 1/4 pound butter
- 5 shallots, finely chopped
- 1/2 cup onion, diced
- 1/4 cup red bell pepper, finely diced
- 1 tbsp garlic, minced
- 3 tbsp flour
- 1/4 cup white wine
- 1/2 cup heavy cream
- 3 cups seafood stock
- 1/2 cup tomato sauce
- 1 sprig tarragon, chopped
- 1/4 cup parsley, chopped
METHOD:
Pre-heat oven to 350 degrees F. In a heavy-bottomed sauté
pan, melt butter over medium-high heat. Add shallots, onion, bell
pepper and garlic. Sauté until vegetables are wilted, approximately
3 - 5 minutes. Sprinkle flour over seasoning mixture and blend well
to create a white roux. Do not brown. Deglaze with white wine. Add
heavy cream; add stock as needed. Reduce temperature. Add tomato
sauce, tarragon and parsley. Season to taste using salt and pepper.
Continue to blend, cooking 3 - 5 additional minutes. Place crabmeat,
picked through to remove any shells, into a Pyrex baking dish or
6 individual ramekins. Top with sauce and bake until bubbly. |
