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