Shreveport Club Crab Entree

crab 1

4 tablespoons flour

4 tablespoons oleo or butter

2 cups milk

1 bay leaf

1 teaspoon chicken base

1/8 teaspoon white pepper

1 pound lump crab meat (use only fresh)

Parmesan cheese and mild yellow cheese, grated



crab 2Heat the milk, bay leaf, chicken base and pepper. Make a white sauce by melting the oleo (or butter) in a saucepan, stirring the flour, adding the warm milk (bay leaf removed). (Chicken base is a chicken-flavored, greasy salt – use only enough to salt the white sauce properly.) In individual shells, casseroles, or one casserole, place the lump crab meat. Sprinkle Parmesan cheese over it. Cover with the white sauce. Sprinkle mild yellow cheese over the top. Then sprinkle a little paprika over the cheese. Bake until hot through, bubble and cheese is melted. Cook at 350* for 2 minutes.

Makes 6 ladies’ servings for a luncheon or 4 large servings. Can make the white sauce a day ahead. Can put cooled white sauce on crab meat a little ahead of time – to 24 hours – with success.

Vegetable Crab Soup

crab soupIngredients

* 1 small onion, diced

* 3 tablespoons butter

* 1 can Campbell’s cream of potato soup

* 1/2 soup can of water

* 2 soup cans of milk

* 1lb Byrd Crab Meat (recipe calls for 1 cup but we like more)

* 1 tablespoon dried parsley

* 1 teaspoon Chesapeake Traditions Eastern Shore Blend seasoning

* salt to taste


In large saucepan, cook diced onion in butter until tender. Ad cream
of potato soup, water and milk. Stir and cook three minutes, to
boiling point.
Add Byrd Crab Meat and cook approximately another three minutes. Add
salt, parsley and Chesapeake Traditions seasoning.

Byrd Crab Meat available at: