Recipes: Main Entrees

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Crab in Ginger Sauce

crabingingersauceSubmitted by Penny C. of San Francisco, CA, for the Mambolicious Recipe Contest 2009.


  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1 small carrot, grated
  • 4 Tbsp. flour
  • 4 Tbsp. butter
  • 2 cups milk (or half milk, half cream)
  • 3 Tbsp. Ginger Lemon Grass sauce (from The Ginger People)
  • 1 pound of crabmeat pieces
  • 3/4 cup Baker’s Cut Crystallized Ginger Chips (from The Ginger People)
  • 1/4 cup sherry or other white wine (optional)
  • 1/2 tsp. salt
  • White pepper to your taste


1. Add onion, celery and carrot to milk and heat to just boiling

2. Melt butter in another pan and mix in flour to make smooth paste.

3. Add warm milk a little at a time over medium heat, stirring constantly, until thickened and smooth (boiling point).

4. Remove from heat and strain, pushing the thick liquid through strainer with spoon.

5. Add sherry and Ginger Lemon Grass sauce, stir until smooth.

6. Fold in crabmeat pieces.

7. Pour into greased casserole dish, put in preheated 350° F oven and leave for about 20 minutes.

8. Remove from oven and stir in Crystallized Ginger Chips.

9. Serve over rice.

Servings: 4

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