1 stick butter
2 tbls. Flour
½ cup chopped onions
1 lb. white crabmeat
1 qt. milk
1 (16-oz.) can cream style white corn
1 (10 ½-oz.) can cream of potato soup, undiluted
½ tsp. Accent
½ tsp. Worcestershire sauce
Tabasco pepper sauce to taste
1/4 cup grated Parmesan or Cheddar cheese
1/4 cup chopped parsley
¼ cup chopped green onions
1. Melt butter, add flour, blend thoroughly, then add onions. Cook slowly on low fire for 10
2. Add crabmeat, milk, cream style corn, potato soup, Accent, Worcestershire sauce, mace
and Tabasco pepper sauce. Cook slowly for 15 to 20 minutes.
3. Just before serving, add cheese parsley and shallots.
Yield: 2 ½ quarts
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