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Recipe by: honoratus
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See below ingredients and instructions of the recipe
1/4 lb Butter 1 lb Lump crabmeat
1 Med. onion, grated 4 tb Flour, heaping
2 ts Dried mustard 2 c Milk
1 Dash Tabasco sauce 2 ts Salt
1 Juice of 1 lemon 1/4 c Sherry
8 Lobster tails OR; 2 tb Parmesan cheese
Deviled Rock Lobster or Crab
Servings: 6
This recipe is equally good with lump crabmeat, or using the frozen
lobster tails; whichever is available. Melt butter, add onion which
has been grated along with onion juice. Cook a few minutes until
onion is tender. Add dried mustard, salt, then flour. Slowly add
milk and make your cream sauce. Allow your sauce to thicken,
stirring constantly, and then add all the other ingredients. Serve
this in flaky pastry shells. This will serve six.
"Talk About Good" Published by the Junior League of Lafayette, LA.
Submitted by Mrs. Robert A. Chenoweth.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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