Ingredients
- 260 gr lump crab meat
- 120 ml milk
- 30 ml sherry
- 28 gr butter
- 16 gr flour
- 1 package cream of shrimp soup (frozen)
Melt butter and blend in flour. Stir in milk and the soup, cooking slowly and stirring constantly, 3 to 5 minutes, or until soup thaws and sauce thickens. Simmer 1 minute. Add crab meat and continue cooking until crab is heated through. Stir in wine and blend. Good on hot waffles. Makes 4 servings.
