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What to do with FRESH RAW CREAM and LUMP CRABMEAT?

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What to do with FRESH RAW CREAM and LUMP CRABMEAT?

nevra | Dec 10, 2009 06:05 AM

Just got my hands on some fresh, unpasteurized cream from grass-fed jersey cows. It is SO luxuriously thick and much better tasting than the grocery store stuff. But it doesn't last long so I want to use it tonight in something for dinner. I also have a bunch of lump crabmeat from MD blue crabs that I'd like to use up too, so wondering if there's a way to combine the two, ideally into a single main course. Ideas?

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