- 1 cup (2 sticks) butter
- 3 tablespoons flour
- 1/8 teaspoon red pepper
- Dash of Tabasco® sauce
- 2 tablespoons onion juice
- 2 cups heavy cream
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon Accent®
until mixture is smooth. Add remaining ingredients and cook until mixture is smooth, stirring
constantly but slowly. The mixture should be thick.
Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any
cartilage). Heat thoroughly.
When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while
water in bottom pan simmers. Keep covered. Let steep for 15 minutes before serving over
buttered toast or in patty shells.