How to make Mother, ‘Creole Cream Crab Chowder’.

Something special for someone special is right on time for Mothers Day. I have sweets for the sweet at heart and I mean for the Queen of hearts, Mother.This recipe is a very stimulating and energizing taste of real 'Creole' tartness that vitalizes the whole body with sweet wholesome fruits and milky blends. Crab meat and cream cheese can do wonders for the metabolism and brain waves. If you want to enrich 'Moms' day and night? Try this Creole powerhouse of potent blends from the French only takes a few minutes and will definitely leave a good taste in her mouth and a warm heart in your arms forever.

Instructions

Difficulty: Easy

Things You’ll Need:

• ½ gal. of Horchata rice milk.
• 1/4 cup of condensed milk
• 1/2 lb. imitation crab
• 1 cup of Crushed Pineapple
• 1 whole Banana ripe
• 1 whole Mango/cube chopped
• 2 cup of fresh shrimp
• 1/2 of 3 oz. Crème cheese
• ½ tsp. Allspice
• ½ grated Nut Meg
• 3 or 4 Cloves
• ½ tsp. Salt
• 1/4 of cup Basil, fine chopped
• ½ of cup of slide Green Onions

1. Chop banana in small pieces.
   Cut mango in cubes and put side.
2. Peel, shrimp and take off tails, de-vein and wash.
3. Put Crushed Pineapple, banana and fresh shrimp, and crab meat into a blender and blend till puree. Add cream cheese, water and condensed milk. Continue to blend for a minute.
4. Pour all mixed ingredients into large pot, add Horchata rice milk, salt, pepper and turn the heat to a medium, until close to boiling. Then turn the heat to ‘simmer’ for 5 minutes. Turn off and let cool to taste. Serving add mango, top with shallots and sweet basil

Tips & Warnings

• You will find ‘Horchata’ in the juice section of your grocer.