Sherry Cream Crab Sauce

• servings: 8 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 tablespoons unsalted butter

2 tablespoons flour

2 green onions, with about 2 inches green, thinly sliced

1/4 cup dry sherry

2 cups heavy whipping cream

1 1/2 teaspoons Cajun seasoning, or Creole seasoning, or to taste

1 tablespoon tomato paste

4 ounces lump crabmeat

1 teaspoon chopped fresh parsley

Salt, to taste

Freshly ground black pepper, to taste

Directions

Gather the ingredients.

Melt the butter in a saucepan over low heat; stir in flour and onions. Cook, stirring, for 5 minutes.

Add the sherry to the flour mixture; gradually add the cream, stirring constantly.

Stir in Cajun seasoning and tomato paste. Simmer for about 5 minutes to reduce slightly and thicken until the sauce coats the back of a spoon.

Stir in the crab and parsley and cook just until the crab is heated through, about 1 minute.

Taste and adjust seasonings, adding salt and pepper if necessary.

Enjoy.

Nutrition

• Serving Size: 2 1/2 to 3 cups (serves
• Calories: 254 kcal
• Total Fat: 25 g
• Saturated Fat: 16 g
• Unsaturated Fat: 0 g
• Cholesterol: 89 mg
• Sodium: 395 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 0 g
• Total Sugars: 2 g
• Protein: 5 g