Ingredients
1/4
cup butter or margarine
4
cloves garlic, finely chopped
2
shallots, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
1
bottle (8 oz) clam juice
1
cup dry white wine
1
tablespoon Worcestershire sauce
1
teaspoon Cajun seasoning
1/4
teaspoon pepper
1
quart (4 cups) whipping cream
1
container (12 oz) fresh oysters, drained
1
lb fresh lump crabmeat
Oyster crackers, if desired
Chopped fresh Italian (flat-leaf) parsley
Preparation
In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.
Stir in Worcestershire sauce, Cajun seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl. Serve with oyster crackers; sprinkle with parsley.
