6 tablespoons butter or margarine
4 tablespoons finely chopped onion
4 tablespoons finely 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
1 cup half-and-half (half milk, half cream)
1 1/2 cups cooked crabmeat*
3 tablespoons dry sherry
1. In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley, and mushrooms; sauté until soft but not brown. Set aside.
2. 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.
3. Add sautéed vegetables and half-and-half. Bring to boiling, stirring. Reduce heat, and add crabmeat; simmer, uncovered, 5 minutes.
4. Just before serving, stir in sherry.
Makes 4 servings.
*Or use 2 pkg (6-oz size) frozen crabmeat, thawed.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.