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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a medium skillet heat 4 T butter, add onion, parsley, green pepper, scallions and mushrooms. Saute until soft - set aside. In a large saucepan make cream sauce using the remaining 2 T of butter, flour, salt and pepper and milk. Add half and half and bring to a boil stirring constantly. Reduce heat and add crab meat until thoroughly warmed. At the last minute add the sherry and serve.