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Here's a sample recipe from the cookbook...enjoy!
Blue-Ribbon Crab & Asparagus Chowder
1/2 c. butter
1 sweet onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
1 t. salt
1/2 t. pepper
1/4 c. all-purpose flour
4 c. water
1/2 t. nutmeg
1 t. seafood seasoning
1 T. chicken bouillon granules
3 to 4 redskin potatoes, peeled and cubed
4 c. half-and-half
2 t. fresh parsley, chopped
2-1/2 to 3 c. asparagus, trimmed and chopped
1 lb. crabmeat flaked
Optional: additional half-and-half
Melt butter in a large stockpot over medium heat; add onion, carrots, celery, salt and pepper. Cook until vegetables are softened, about 10 minutes. Stir in flour to coat. Slowly whisk in water; stir in nutmeg, seasoning, bouillon and potatoes. Bring to a boil. reduce heat and simmer, covered, 10 minutes or until potatoes are tender. Add half-and-half, parsley and asparagus. Simmer 10 minutes longer. Gently fold in crabmeat; heat through. Thin with more half-and-half, if desired. Serves 8 to 10.