Ponchatrain Crab/Shellfish Sauce

• 8 oz (224 grm). lump crab meat
• 8 oz (224 grm). crayfish meat or small cooked shrimp
• 1-1/2 cups (350 ml) of heavy cream
• 4 Tbsp (60 ml). butter
• 1 tsp (5 ml). creole mustard
• 2 dashes Cajun seasoning
• 6 sprigs of fresh parsley, chopped
• salt and white pepper, to taste
• cooked fish filets
• cooked rice

1. In a stainless steel pan simmer the cream, butter and mustard over medium heat until cream is reduced and begins to thicken.
2. Add crab, shrimp and/or crayfish, parsley, cajun seasoning, and salt and pepper.
3. Continue heating until the mixture is hot.
4. Serve over fish which has been placed on a bed of rice.

lump crab meat, crayfish meat, heavy cream, butter, creole mustard, cajun seasoning, parsley, salt, rice

Taken from online-cookbook.com/goto/cook/rpage/00139E (may not work)