6 hard-shelled crabs
2 tablespoons butter
3 cups White Stock III
2 tablespoons flour
2/3 cup stale bread crumbs
1 cup cream
1 slice onion
Salt
1 sprig parsley
Cayenne
Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked together, then add cream and seasonings. Serve with Pulled Bread.
|
|
|
|
