| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 5 |
tb |
Flour |
| 1 |
pt |
Sour cream |
| 1 |
tb |
Dehydrated onion flakes |
| 1 |
tb |
Parsley flakes |
| 1/4 |
ts |
Nutmeg |
| 1 |
lb |
Crab meat; drained |
| 2 |
cn |
(4-oz) mushrooms; drained |
| 3 |
tb |
Sherry wine |
INSTRUCTIONS
Melt butter; add flour & stir until smooth. Reduce heat. Stir in sour cream
& remaining ingredients. Cook over low heat about 30 minurtes. Serve over
rice. Simple, but delicious. Serves 6.
MADGE SABA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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