Yield: 4 Servings
|4 tablespoons||Chopped onion|
|4 tablespoons||Chopped green pepper|
|1 \N||Scallion (including top); chopped|
|2 tablespoons||Chopped parsley|
|1 cup||Sliced fresh mushrooms|
|3 tablespoons||Dry sherry|
|¼ teaspoon||Ground mace|
|1 cup||Half and half|
|1½ cup||Cooked crabmeat*|
In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley and mushrooms. Saute until soft, but not brown. Set aside. In large saucepan, heat remaining 2 tablespoons butter. Remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace and Tabasco. Add sauteed vegetables and half and half. Bring to boiling, stirring. Reduce heat and add crabmeat; simmer, uncovered, 5 minutes. Just before serving, stir in sherry. Makes 4 servings.
*Or use 2 packages (6-ounce) frozen crabmeat, thawed.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary" <diane@...> on Dec 15, 1997