| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Baltimore | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Flour |
| 1/4 | c | Onion; grated |
| 1/2 | c | Green onion; chopped |
| 2 | tb | Parsley; chopped |
| 2 | c | Whipping cream |
| 3/4 | c | Dry white wine |
| 2 1/2 | ts | Salt |
| 1/2 | ts | White pepper |
| 1/4 | ts | Cayenne pepper |
| 2 | tb | Lemon juice |
| 2 | lb | Crab meat |
| 1 | cn | (14-oz) artichoke hearts; drained and sliced |
| 1/2 | lb | Mushrooms; sliced |
INSTRUCTIONS
Melt butter, stir in flour, and cook for 5 minutes on medium heat. Add onions and parsley and cook 2 to 3 minutes. Gradually stir in cream and heat well. Add wine, salt and peppers. Blend well and simmer stirring constantly. Remove from heat. When mixture is luke warm, add lemon juice. Place meat in bottom of 18 X 28-inch baking dish. Spoon a third of the sauce over top. Layer artichokes over sauce, then cover with third of sauce. Add mushrooms, and top with remaining sauce. Bake in 350 F oven 30 to 40 minutes. Serves 8. Hunt to Harbor, A Maryland Cookbook The Junior League of Baltimore Posted to recipelu-digest Volume 01 Number 194 by jecraig@lan-inc.com on Nov 4, 97
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