Dinner Last Friday

For thoes who missed dinner, it was all about butter, cream, oil, and tasty goodness.


First Course (shown above) - Crabmeat Appetizer

• 4 c. heavy whipping cream


• 2 c. chicken stock


• 1/4 c. white wine


• 4 bay leaves


• 12 Tbsp. butter (yum - we used the whole amount!)


• 1 green onion, chopped


• 2 garlic cloves, chopped


• 1/4 c. chopped white onion


• 3/4 c. celery, chopped


• 1/2 tsp. thyme


• 1 1/4 tsp. salt


• 1/4 tsp. cayenne


• 1/4 tsp. ground white pepper


• 1/2 c. flour


• 1 Tbsp. chopped flat-leaf parsley leaves


• 4 egg yolks


• 2 lb. jumbo lump crabmeat


• 1/2 c. bread crumbs


• Pastry shells

1. Preheat oven to 425 degrees. In saucepan, bring cream, chicken stock, wine, and bay leaves to a simmer and hold there.

2. Melt butter in medium skillet over medium heat. Add remaining ingredients up to (but not including) the flour and saute until the vegetables are translucent.

3. Make a blond roux (learned how to do this at Susan's) by adding the flour to the vegetables and cook, stirring often, for about 5 minutes, or until the flour is no longer raw and just starting to brown.

4. Whisk in the cream-and-stock mixture. Lower the heat, add the parsley,and gently simmer for about 15 minutes. Remove and discard the bay leaves.

5. Remove the skillet from the heat and whisk in the egg yolks, one at a time.

6. Place 2 oz. of the lump crabmeat in each of 16 pastry shells. Top with sauce, sprinkle lightly with bread crumbs, and bake until the top is browned and bubbly, 10-12 minutes.

Should serve 16.