Posts tagged Crab

In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and…

Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half.

Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes. Bring 1 gallon water to boil.

In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until ..

In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and

Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions. Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended. Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and …

Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside. Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes;

Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.

In a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. Add the salt and pepper. Slowly add the milk or half-and-half, stirring constantly until thickened. (Note: This may take a little while, but keep close as it can scorch quickly.)

In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors. Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook …