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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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