Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
This
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). This is waht Shirley
had to say:
"This recipe was the first prize winner in the
1988 Holiday Cookbook Recipe Contest, The Daily
Banner, Cambridge, Maryland. Haven't made
this yet but I plan to soon".
Ingredients
1 stick butter
2 tablespoons chopped onion
1/4 cup all-purpose flour
4 cups milk
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 pound backfin crab meat
2 teaspoons chicken bouillon powder
1/2 teaspoon pepper (white pepper preferred)
1/2 to 1 teaspoon Old Bay Seafood Seasoning
1/2 pound asparagus (fresh or frozen-drain
and thaw well)
Method
In saucepan, melt butter over medium to low heat. Add
onions and saute until onions are tender. Whisk
in flour slowly. After this has been mixed well,
whisk milk in slowly. Add all remaining ingredients
(except crab meat and asparagus) and cook until
mixture thickens. If this mixture becomes too
thick, add a little milk. When desired consistency
is reached, add crab meat and asparagus. Cook
only until asparagus is crisp and tender (about
10 to 15 minutes). Serve immediately. Season
to taste.
