Course:
2 tablespoons butter 2 cups cream ¼ cup tri-colored peppers (diced) 1 teaspoon minced garlic 1 tablespoon minced green onions (shallots) 1 teaspoon fines herbs ½ teaspoon salt ½ teaspoon dry mustard 1 teaspoon hot sauce ½ teaspoon Worcestershire sauce 2 tablespoons lemon aioli 1 bay leaf 1 pound crabmeat |
Caption
Video of Cooking Demonstration Available |