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Share your recipes August 2012

Food Ventures

Caramelized Onion and Crab Scampi Sauce

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(Halyards Restaurant, St. Simons Island)

6 Vidalia onions, sliced thinly
½ pound cooked crabmeat
6 oz. butter, unsalted
2 oz. red wine vinegar
2 oz. honey
2 cups white wine
2 garlic cloves, sliced
1 thyme sprig
1 oz. chive, chopped
1 oz. parsley, chopped
1 lemon
10 cherry tomatoes, sliced

Sauté all but 1 cup of Vidalia onions over high heat in olive oil for 10 minutes. Reduce heat to medium and add 1 oz. butter, salt, and pepper to taste. Caramelize onions for 30 minutes or until brown. You may need to change to smaller pan. Add vinegar and honey and reduce to dry. Reserve.

Combine wine, remaining onions, garlic, and thyme and bring to boil. Reduce to almost dry and whisk in butter to make sauce. Strain.

Combine caramelized onions, ½ pound crab meat, and butter sauce. Season with chives, parsley, lemon juice, salt and pepper Garnish with tomatoes. Serve over sautéed flounder (or fish of choice) or even pasta.


Ann's Article:

Georgia Fresh: Peaches, Vidalia Onions, Honey, Wine and Spirits


Ann Hattes travels far and wide in search of interesting food adventures.

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