Saturday, April 24, 2010

The Parish Kitchen Strikes Again

Spring is a time when thoughts turn to love. Flowers bloom, birds sing and Vinny casts about the neighborhood looking for objects of affection, the four-legged kind.

I, on the other hand, am a church cat and a neutered one at that. I ignore my incarcerated hormones as I take a whiff of the spring air and turn my attention to food, catering to the palate instead of the prostate. With appetite in mind, I once again offer up one of our parish kitchen's favorites:

          Crab Newburg

2 c. crabmeat
4 T. butter
3 T. flour
1/2 c. boiling water or hot milk
1/2 tsp. salt
1 pint light cream
Few grains pepper
Dash of nutmeg
Splash of sherry
(and a heigh ho ho..)

Melt butter, add flour, salt and pepper, slowly add hot water or milk to make a thick paste. Then, add the light cream and stir in as you add 2 cups crabmeat and a dash of nutmeg. Stir until well heated through. Just before serving, add 1/4 to 1/2 cup of sherry. Serve on toast points, saltines or in a cat's dish. Serves 4 (3 1/2--hehehe)

Enjoy and don't forget a nice nap for dessert!

          --Tom

3 comments:

Everycat said...

Tom, your priorities are to be admired. I can see no time when hormones would win over this delightful crabby snack.

Whicky Wuudler

Brian said...

I think I would like that, I am kind of partial to seafood ><(((ยบ> and a big bowl of nap for dessert sounds purrfect!

Harry Spotter said...

We love sea food. Sounds pawsome. Maybe mom will make me some for my birthday next week. Thanks for the recipe. Have a great Sunday.