INGREDIENTS:5 lbs.diced onion 5 lbs.diced celery 4 gals.heavy cream 16 oz.lobster base 4 gals.water 8 ozs.clam base 10 lbs.fresh-cut corn 10 lbs.pulled crab meat 2 Tbsps.white pepper 2 cupsfresh parsley, chopped 2 lbs.margarine 2 lbs.all-purpose flour 2 qts.chablis wine 1 cupgarlic, finely cutDIRECTIONS:1. Sauté onions, fresh-cut corn and celery until done in margarine and garlic. 2. Add water, white pepper, and bases; cook for 20 minutes. Add crab, parsley, wine, and heavy cream; simmer 25 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.