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Heat the butter in a skillet and add garlic, green onion, shallot and dill weed. Cook for two minutes and add white wine and cream. Reduce until
thickened. In another pan, saute the crab meat in 2 Tbsp of clarified butter until hot, then add the crab meat to the above cream mixture. Combine flour and last 2 Tbsp of clarified butter and slowly add
to cream sauce mixture until thickened just right.
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