Use a little of this rich and delicious sherried crab sauce to dress up fish or seafood, or drizzle over fried green tomatoes to make a wonderfully different appetizer or side dish. This is a great sauce to have on hand, so I make extra and freeze in small containers.
INGREDIENTS:

    * 2 tablespoons butter
    * 2 tablespoons flour
    * 2 green onions, with about 2 inches green, thinly sliced
    * 1 teaspoon chopped celery leaves
    * 4 ounces lump crabmeat
    * 1/4 cup dry sherry
    * 2 cups heavy whipping cream
    * 1 1/2 teaspoons Cajun or Creole seasoning, or to taste
    * 1 tablespoon tomato paste
    * salt and pepper, to taste

PREPARATION:
Melt butter in a saucepan over low heat; stir in flour, onions, and parsley. Cook, stirring, for 5 minutes. Add sherry and crabmeat; gradually add cream, stirring constantly. Stir in Cajun seasoning and tomato paste. Simmer for about 5 minutes to reduce slightly. Taste and adjust seasonings, adding salt and pepper, if necessary. Makes about 2 1/2 to 3 cups of sherried crab cream sauce.