The Lady Sons Crab Stew Recipes

THE LADY & SONS CRAB STEW

Steps:

• Heat the butter in a large saucepan over medium heat. Add the flour, stirring to blend it in, then add the garlic. Gradually add the cream and half-and-half, stirring constantly. Add the bouillon cubes and stir well. As the mixture begins to thicken, add the crabmeat, then the sherry and pepper. If the stew seems too thick, thin it with clam juice, which will also add a lot of flavor. Serve in a mug, garnished with grated Parmesan and snipped chives.

CRAB STEW

Steps:

• Cook vegetables in butter until soft.
• Add flour. Cook roux 3 minutes, stirring constantly.
• Add all remaining ingredients except crab.
• Simmer gently 10 minutes or until thick.
• Add crab. Cook one minute more and serve.

THE LADY'S PORK STEW

Steps:

• Rub the meat well with the Dale's Seasoning, House Seasoning, Seasoned Salt, and garlic salt-in that order. If time allows, let the roast sit for 1 hour at room temperature. Heat the oil in a Dutch oven. Cook the roast on all sides until browned. Add the 6 cups of water, the onion, and the bay leaves. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 to 2 hours. Remove the meat from the pot and allow to cool. Cut the pork into chunks. While meat is cooling, taste the stock and add salt and pepper, if necessary. Add the carrots, turnips, and potatoes to the Dutch oven and return to a boil. Cover, reduce the heat, and cook for 15 minutes or until the vegetables are tender. Stir the cornstarch into the 1/3 cup water. Pour this into the pot and stir until the liquid thickens. Return the pork to the pot and simmer for 10 to 15 minutes longer.