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Crabmeat Indienne: Submitted by: Cook Book | Date Added: 1 Jan 2010
Listed in: Seafood

2 tsp. finely chopped onion
6 Tbsp. flour
4 Tbsp. butter
2 cup crabmeat (lumps)
2 cup chicken stock or soup
4 tsp. curry powder
Salt and pepper to taste

Cooking Instructions

1. Saute onion in butter until golden, reduce heat. Do not burn.
2. Add flour mixed with curry powder then add chicken stock, stirring constantly to prevent lumping.
3. When boiling add crabmeat. Season to taste.
4. Serve warm with rice

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