This is wonderful over pannéed veal, or over fried, broiled or grilled fish or just about anything you can think of.

Make a blond roux with 4 tablespoons of the oil and the 4 tablespoons flour.

In a medium saucepan, heat the remaining oil over medium heat and sauté the onion, celery and bell pepper for one minute. Add garlic and sauté for one minute. Be careful not to burn the garlic.

Add the stock, wine, Creole seasoning, paprika, Tabasco and salt. Whisk in the roux and cook until the sauce thickens, about 3 minutes. Add the crabmeat, green onion and parsley. Simmer for 1 minute, and keep warm.

YIELD: 8 servings.  

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Chuck Taggart   (e-mail chuck)