Beazell's Cook Book

Cream Sauce for Crab Cakes

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Cream Sauce for Crab Cakes  



1 shallot, minced

1/4 cup dry white wine

Juice of 1 lemon

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup heavy cream

1 tablespoon Lemon Beazell's Cajun Seasoning

1 tablespoon parsley, minced



In a small skillet over medium heat, add your shallot and white wine and bring to a simmer.  Reduce by half, and then add the lemon juice.  Add to this the butter and flour and cook thoroughly to get rid of the raw flour taste.  Add the heavy cream and Lemon Beazell’s Cajun Seasoning; reduce heat and continue to simmer, stirring frequently until the mixture thickens.  Serve warm over prepared crab cakes garnished with the parsley.


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