| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
New Orleans |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Margarine |
| 2 |
|
Green onions; chopped |
| 1/4 |
|
White onion; chopped |
| 1 |
lb |
Lump crab meat |
| 2 |
oz |
Sherry wine |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Table salt |
| 4 |
|
Halves of toast; sliced |
| 1 |
ds |
Paprika |
|
|
Hollandaise sauce |
INSTRUCTIONS
Saut. white and green onions in butter till limp; add crab meat and salt
and pepper, blending together until warm. Add sherry wine; simmer. Spoon
onto toast and overlay with Hollandaise Sauce. Sprinkle paprika on center
of sauce. Serves 4.
THE ANDREW JACKSON
221 ROYAL STREEN
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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