4 posts in this topic

2 CUPS OF WATER 1TSP OF SALT

1/2 TSP OF PEPPER 1 TSP. PARSLEY

1/2 TSP CELERY SEED 1 TSP GRATED ONION

2 CHICKEN BOUILLION CUBES 2 CARROTS GRATED

2CELERY PIECES CHOPPED 1 TBL OLD BAY ( TO TASTE)

COOK ON MED. HEAT ABOUT 15 MIN. OR TILL CELERY AND CARROTS ARE SOFT. TURN OFF BURNER AND LET MIXTURE SETTLED DOWN.

ADD: 2 CUPS OF MILK, AND 2 CUPS OF HALF AND HALF.

STIR IN: A PASTE OF 4 TBL OF MELTED BUTTER AND 4 TBL OF FLOUR

COOK TILL IT THICKENS ON MED. HEAT ( MUST BE STIRRED CONSTANTLY)

ADD: 1 LARGE CAN OF DRAINED MUSHROOMS

1 PD OF CRAB MEAT

1 PD OF SEA LEGS

1 TSP GARLIC ( CHOPPED)

CONTINUE ON MED HEAT 15 OR 20 MIN. :chef:

If I ever catch a striper I may try steaming rock seasoned with old bay to replace the sea legs.

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I'm printing this one out... :-)

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Gonna try this one - need to start experimenting to see if I can come close to Crab Alley's recipe (probably my favorite part of a trip to OC next to fishing of course!)

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half a stick of butter and half and half,,,you cant go wrong,,,heck, why stop there, use heavy whipping cream :D .

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