| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Soups | 4 | Servings | |
INGREDIENTS
| 6 | T | Butter |
| 4 | T | Chopped onion |
| 4 | T | Chopped green pepper |
| 1 | Scallion, including top | |
| chopped | ||
| 2 | T | Chopped parsley |
| 1 | c | Sliced fresh mushrooms |
| 3 | T | Dry sherry |
| 2 | T | Flour |
| 1 1/2 | c | Milk |
| 1 | t | Salt |
| 1/8 | t | Pepper |
| 1/4 | t | Ground mace |
| 1 | ds | Tabasco |
| 1 | c | Half and half |
| 1 1/2 | c | Cooked crabmeat* |
INSTRUCTIONS
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@keyway.net Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary" <diane@keyway.net> on Dec 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 174
Total Fat: 19.8g
Cholesterol: 53.1mg
Sodium: 809.6mg
Potassium: 454.2mg
Carbohydrates: 13.8g
Fiber: 3g
Sugar: 6.3g
Protein: 7g