Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 tablespoons | Butter |
| 5 tablespoons | Flour |
| 1 pint | Sour cream |
| 1 tablespoon | Dehydrated onion flakes |
| 1 tablespoon | Parsley flakes |
| ¼ teaspoon | Nutmeg |
| 1 pounds | Crab meat; drained |
| 2 cans | (4-oz) mushrooms; drained |
| 3 tablespoons | Sherry wine |
Melt butter; add flour & stir until smooth. Reduce heat. Stir in sour cream & remaining ingredients. Cook over low heat about 30 minurtes. Serve over rice. Simple, but delicious. Serves 6.
MADGE SABA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .