Avery, A.
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La Belle Cuisine - More Main Dish Recipes

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Gigi's Chicken Crabmeat Rosemary

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 Dungeness Crab
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Reiswig, Shane
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Gigi’s Chicken Crabmeat Rosemary

2 tablespoons minced shallot
1/2 cup (1 stick) unsalted butter
7 tablespoons flour
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 teaspoon dried rosemary, crushed
2 cups chicken stock or broth
2 cups sour cream
3 cups cooked chicken, cut into bite-size pieces
1 cup cooked, flaked crabmeat
Avocado cubes – enough to measure 1 1/2 cups
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1 cup fresh coarse breadcrumbs

In a saucepan sauté the shallot in 1/2 cup butter until the onion is golden.
Stir in the flour, salt, white pepper, and rosemary. Cook the mixture over low heat, stirring constantly, until it bubbles. Gradually add the chicken
stock and cook over low heat, stirring constantly, until the sauce comes to
a boil. Remove it from the heat and stir in the sour cream a little at a time. Add the chicken and crabmeat.
Sprinkle the avocado cubes with 1 tablespoon lemon juice. Stir the avocado gently into the chicken mixture. Turn into a 2-quart baking dish.
Sauté the breadcrumbs in 2 tablespoons butter. Sprinkle them over the casserole and bake 30 minutes at 350 degrees F. Garnish with watercress. Serves 4.

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