Crab lorenzo
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Mushrooms, minced |
| 1 | Shallot, minced | |
| 1 | clove | Garlic, minced |
| ½ | Stick butter | |
| ½ | cup | Flour |
| 3 | cups | Half and half |
| 2 | tablespoons | Chives, chpd |
| 1 | large | Bay leaf |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | cup | White wine |
| Salt and pepper | ||
| ¾ | pounds | Crabmeat |
| 6 | slices | French bread, toasted, to 8 |
| 1½ | cup | Hollandaise sauce |
| Parsley, chpd, garnish | ||
| Lemon slices, garnish | ||
Directions
FAVORITE RESTAURANTS, BON A
Arthur's, Dallas, TX Saute mushrooms, shallots, and garlic in butter until transparent. Remove from heat and mix in flour. Over low heat, slowly stir in half and half. Cook until smooth, 3-4 mins. Add chives, bay leaf, Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil. Simmer 30 mins. Remove bay leaf. Add crabmeat and cook 3-4 mins. Arrange toast slices on heatproof platter. Spoon hot crabmeat mixture over toast. Cover with hollandaise sauce. Broil until lightly browned, 1-2 mins. Garnish with parsley and lemon. S: Fav Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95