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Tomato-and-Crabmeat Cream Gravy

Southern Living JULY 2004

  • Yield: Makes 6 servings

Ingredients

  • 4 tablespoons butter
  • 1/4 cup diced onion
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 1 pint fresh lump crabmeat, drained*
  • 2 tomatoes, diced

Preparation

Melt butter in a saucepan over medium heat; add onion, and sauté 1 minute. Whisk in flour, and cook, stirring constantly, 1 to 2 minutes or until smooth. (Do not brown.) Gradually add chicken broth and cream, whisking until smooth. Stir in salt and ground red pepper. Bring to a boil; reduce heat, and simmer until thickened. Stir in crabmeat and tomatoes; cook just until thoroughly heated.

*1 pound unpeeled large, fresh shrimp, cooked and peeled, may be substituted.

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Tomato-and-Crabmeat Cream Gravy Recipe

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