minced shallot (substitute garlic or onion)
chicken broth - canned or home made
heavy cream - substitute canned or whole milk
sour cream and/or grated parmesan
In a stock
pot over medium heat, sauté the shallot in the
butter for 2 - 3 minutes or until soft. Remove from
heat and whisk in flour until smooth. Return to
heat and cook until bubbly, 1 - 2 minutes. Gradually
add the chicken broth and then the tomato paste.
Whisk until smooth.
cream and the crab. Bring to a boil, then reduce to
a simmer and cook 3 - 4 minutes.
with a teaspoon of sour cream and/or grated
parmesan and a sprinkle of parsley.
2 cups fresh
1 cup of
either: flour, bread crumbs, cracker crumbs (I
prefer bread crumbs)
scallions thinly sliced
cilantro or dill
the above together, you may then deep fry by the
spoonful, or form into patties and pan fry in hot
clam fritters sub. 2 cups drained chopped clams, and
use crushed saltine crackers.
1 cup cooked
onions finely chopped
mayonnaise OR cream cheese softened
1 1/2 cup
shredded cheese of your choice - cheddar, Swiss etc
additions: chopped black olives, ground nuts
ingredients together and spread on the sliced roll
of your choice. Our favorite is a split English
muffin, lightly toasted, spread with mixture and
cooked under the broiler. If using a croissant or
kaiser, wrap in foil and bake at 375 degrees for
about 20 minutes.
1 lb. Fresh
artichoke hearts, drained and chopped
cream cheese at room temperature
grated cheddar cheese
fresh chopped dill
green onions chopped
ingredients carefully together. Pour into a lightly
greased baking dish and bake uncovered at 325
degrees for 30 minutes. Let stand 10 mins. before
serving. Top with green onions.
crackers or toasted sourdough bread.
Back to Recipes