| 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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