This rich and elegant crabmeat dish makes an excellent appetizer when served in small puff pastry shells or ramekins, or may be served
as a dip with crackers or Melba toast.

Melt the butter in a saute pan and saute the onions and parsley until the onions are translucent. Blend the flour and cream, and add to the pan. Add cheese, and stir until melted. Add the remaining ingredients, stir, then fold in crabmeat. Serve immediately or hold in chafing dish.


appetizers and salads | creole and cajun recipe page
the gumbo pages' home page | search this site

Chuck Taggart   (e-mail chuck)