This is our new Christmas Eve favorite! I tripled this recipe and made it in a slow cooker so it could cook while we attended services. I began by melting butter, sauteeing onions until translucent, then added regular sherry (1/8 cup per serving) and added it at the beginning so the alcohol would cook out. I mixed all the seasonings into the flour and then added to the butter mix to start the roux, then added fat free half n half to thin it. We had imitation crab legs on hand, so I chopped those up in the food processor, added everything to the slow cooker along with milk and vegetable stock until it was at the desired consistency. Finally, for the Iowa in all of us, I added some corn. I served it with cheddar biscuits and it was PHENOMENAL!! We will be making this every Christmas Eve...a new family tradition!
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This is our new Christmas Eve favorite! I tripled this recipe and made it in a slow cooker so...