Yield: 8 servings
Measure | Ingredient |
---|---|
6 tablespoons | Butter or margarine, divided |
2½ cup | Sliced fresh mushrooms (about 8 ounces) |
3 tablespoons | All-purpose flour |
3 cups | Homemade chicken stock or canned chicken |
\N \N | Broth, preferably low sodium |
1½ cup | Heavy cream |
12 ounces | Cooked crabmeat, fresh, canned, or frozen, |
\N \N | Thawed if frozen (about 1 1/2 cups) |
¾ cup | Freshly grated Parmesan cheese |
¼ cup | Good-quality dry sherry, Optional |
\N \N | Salt and pepper to taste |
\N \N | Chopped fresh parsley |
Melt 3 tablespoons of the butter in a 10-inch skillet over medium heat; add the mushrooms and saute for about 5 minutes, stirring occasionally, until softened. Remove from the heat and set aside.
Melt the remaining 3 tablespoons of butter in a heavy 3-quart saucepan over medium heat; stir in the flour and blend until smooth.
Pour in the chicken stock and cream, stirring constantly; cook and stir for 8 to 10 minutes until the mixture thickens and just begins to boil. Add the crabmeat and reserved cooked mushrooms; cook and stir for 2 to 3 minutes longer until heated through. Remove from the heat; stir in grated Parmesan, sherry, if using, salt and pepper.
Serve garnished with chopped parsley.
Makes 8 servings.
Nutrition information per serving: 351 Calories; 12 g Protein; 31 g Fat; 11 g Carbohydrates; 629 mg Sodium; 147 mg Cholesterol [REDBOOK; Nov 1990]
Posted by Fred Peters.