Skill required: Experienced cook
6 tablespoons butter
4 tablespoons finely chopped onion
4 tablespoons fine chopped green pepper
1 scallion, including top, coarsely chopped
2 tablespoons chopped parsley
1 cup sliced fresh mushrooms
2 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
Dash Tabsco
1 cup half-and-half (half milk/half cream)
1 1/2 cups cooked crabmeat OR use 2 packages (6 ounces) frozen crabmeat, thawed
3 tablespoons dry sherry
1. In medium skillet heat 4 tablespoons butter.
2. Add onion, green pepper, scallion, parsley and mushrooms; sauté until soft but not brown. Set aside.
3. In large saucepan, heat remaining 2 tablespoons butteer; remove from heat.
4. Stir in flour.
5. Gradually add milk; cook, stirring constantly until thickened and smooth.
6. Stir in salt, pepper, mace and Tabosco.
7. Add sautéed vegetables and half-and-half.
8. Bring to boiling, stirring.
9. Reduce heat and add crabmeat.
10.Simmer, uncovered 5 minutes.
11.Just before serving, stir in sherry.
Yield: 4 servings.
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