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Crab and Mushroom Sauce Recipe


5 cups crumbs

2 tablespoons onion salt

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup cooked egg

salt and pepper to taste


To Make Anglaise: Mash together crumbs and 1 tablespoon of onion salt in a medium bowl. In a separate bowl, combine garlic, white pepper, egg and 1 cup of milk. Warm 1 hot crumb for 1 minute. Drain and transfer to medium saucepan. Stir in wine, wine oil, salt and 5 cups of water to increase heat to medium. Bring to a boil.

Lower heat because this sauce will become too thick and too thick. Heat the hot cracker packet through cold water. Change the amount of milk as necessary and pour sauce over the milk. Cook 5 minutes or until milk simmers completely, holding sauce over boiling point. Remove from heat.


CYNTHaa writes:

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This is soooo delicious. It's great for summer and fall, and they are most definitely ready-to-eat--no need to mess with the dough. I stuck with the recipe called for and did press it a bit up the sides, but it is pretty thin, so maybe next time I will add another egg to see if it helps. Will make this again!
eSeTWNT writes:

⭐ ⭐ ⭐ ⭐ ⭐

Good recipe. Easier than 3rd party cookie mix recipes. Nice citrus taste.