Melt the butter in a large skillet over medium heat and sauté the onion and celery until soft. Sprinkle the flour over the vegetables, stir, and cook 5 minutes. Add all the spices, Worcestershire sauce, Tabasco, and a splash of lemon juice and simmer briefly. Add the cream and milk and heat almost to scalding, stirring constantly. Add the crabmeat and roe and stir. Heat just long enough to warm through. Add the sherry and serve at once, garnished with paprika and chopped parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (334g)|
|Recipe Makes: 8|
|Calories from Fat: 432 (70%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 242.1mg||74 %|
|Sodium 1506.1mg||52 %|
|Potassium 511.9mg||13 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7.5g|
|Protein 34g||49 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 615
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