Garlic Onion Cream Sauce

Sautted garlic, green onions, shallots and dill weed, are mixed with dry white wine and heavy cream. Crabmeat is added to the garlic onion sauce and carified butter helps to thicken the sauce.

Ingredients -

1 clove Garlic, minced
1 tablespoon Green Onion, minced
1 Shallot, minced
1 teaspoon Dill Weed
1/2 cup Dry White Wine
1/2 cup Heavy Cream
1/2 pound Crab Meat
2 tablespoons Butter, clarified
1 tablespoon Flour
2 tablespoons Butter, clarified

Preparation:

1. Add 2 tablespoons butter to small skillet. Saute garlic, green onion, shallot, and dill weed for 2 minutes.

2. Stir in dry white wine and heavy cream.

3. Reduce until thickened.

4. In separate skillet saute crabmeat in 2 tablespoons clarified butter.

5. When crab has cooked through, add crab to the garlic onion cream sauce.

6. Combine flour with 2 tablespoons clarified butter and slowly add to sauce until thickened.

7. Serve hot over crab cakes.

Variations and Recipe Ideas:

Cooking Tip

Clarified Butter

Clarified butter is butter that has the water and milk solids removed. Melt a stick of butter slowly in a small saucepan. Remove from heat and set aside. After it cools, skim the foam off the top. Carefully pour the butter into a bowl, leaving the solids behind. Clarified butter has a higher smoke point than regular butter.

Cooking Tip

Heavy Cream

Heavy cream can be made fresh, or found in most supermarkets.