Texas Gulf Coast Fishing

Pontchartrain Sauce #2

Ingredients:

8 oz Lump Crab Meat
1 1/2 Cups heavy cream
4 Tbs Butter
1 Tsp of Creole Mustard (or Grey Poupon)
1/8 Tsp Kosher Salt
1/2 Tsp Paprika
1/4 Tsp White Pepper
6 sprigs parsley diced

Directions:

In a sauce pan, simmer cream, butter and mustard over medium heat until cream is reduced and begins to thicken. Add crab, parsley, salt, paprika, and white pepper. Return to simmer and salt and pepper to taste. Serve fish over a bed of rice and spoon on the sauce over the fish.