Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Butter |
| 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 |
| 2 tablespoons | Flour |
| 1½ cup | Milk |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ¼ teaspoon | Ground mace |
| 1 dash | Tabasco |
| 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