| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Soups | 4 | Servings | |
INGREDIENTS
| 6 | tb | Butter |
| 4 | tb | Chopped onion |
| 4 | tb | Chopped green pepper |
| 1 | Scallion (including top); chopped | |
| 2 | tb | Chopped parsley |
| 1 | c | Sliced fresh mushrooms |
| 3 | tb | Dry sherry |
| 2 | tb | Flour |
| 1 1/2 | c | Milk |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | ts | 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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