| Yield 1X: | 175.00 | oz | Allergens: | ||
| Portion: | 7 | oz | Garlic, onion, capsicum, dairy, chili, shellfish | ||
| Portions: | 25.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 8.9.10 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Butter, whole | 2.00 | 4.00 | ||
| Garlic, minced | 3.00 | 6.00 | ||
| Onions, small dice | 1 | 2 | ||
| Celery, small dice | 8.00 | 1 | ||
| Red bell pepper, small dice | 8.00 | 1 | ||
| Cream | 1 | 8.00 | 3 | |
| Clam broth | 1 | 8.00 | 3 | |
| Roux | 7.00 | 14.00 | ||
| Crystal chili sauce | 2.50 | 5.00 | ||
| Worcestershire sauce | 2.50 | 5.00 | ||
| Dry mustard powder | 1.00 | 2.00 | ||
| Parsley, chopped (bunch) | 1.00 | 2.00 | ||
| Scallions, chopped (bunch) | 2.00 | 4.00 | ||
| Sherry wine | 4.00 | 8.00 | ||
| Fresh Dungeness crab meat | 5 | 10 |
Carefully measure and prepare all ingredients. Heat the butter in a suitable saute pan, and add the garlic. When the garlic sizzles, add the onions and celery. Add a pinch of salt. Saute until the onions have softened, then add the peppers. Continue to saute until all vegetables are soft. Season to taste.
Add the cream and clam broth, and bring to a boil over high heat, then whisk the roux in. Whisk until thickened and smooth. Simmer for ten minutes or until the onions are compoletely soft. Season to taste with salt and pepper mix, then add all remaining ingredients except the crab meat. Mix to incorporate the ingredients, then transfer to a 2″ hotel pan, and cool COMPLETELY.
Stir in the crab meat, mixing to break the large leg pieces slightly. Transfer to a storage container and cover. Label, date, and initial. Portion into 8 oz. deli containers. Store refrigerated.