Recipe ingredients
- 1/2 cup butter or margarine, divided
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1 cup light cream
- 1/2 pound mushrooms, sliced
- 1 medium onion, minced
- 2 tablespoons parsley
- 8 ounces to 1 pound frozen or fresh lump crabmeat
- 3 tablespoons sherry
Recipe method
- In a small saucepan, blend 1/4 cup melted butter with flour and salt.
- Stir in cream gradually.
- Cook, stirring constantly, over medium heat until thick and smooth.
- In another pan, saute mushrooms, onion and parsley in the remaining 1/4 cup butter.
- Add crabmeat and sherry and toss to mix.
- Add cream sauce and mix well.
- Spoon into shells or ramekins.
- Broil until bubbly.
Other sea recipes:
Crab stablespoon jacques recipe
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