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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 T Parsley, chopped
2 c Whipping cream
3/4 c Dry white wine
2 1/2 t Salt
1/2 t White pepper
1/4 t Cayenne pepper
2 T Lemon juice
2 lb Crab meat
1 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2306
Calories From Fat: 1606
Total Fat: 182.8g
Cholesterol: 571.5mg
Sodium: 6329.9mg
Potassium: 2806.3mg
Carbohydrates: 121.9g
Fiber: 28.1g
Sugar: 10.4g
Protein: 35.1g


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