Crab lorenzo

6 servings

Ingredients

Quantity Ingredient
4 larges Mushrooms, minced
1 Shallot, minced
1 clove Garlic, minced
½ Stick butter
½ cup Flour
3 cups Half and half
2 tablespoons Chives, chpd
1 large Bay leaf
1 tablespoon Worcestershire sauce
¼ cup White wine
Salt and pepper
¾ pounds Crabmeat
6 slices French bread, toasted, to 8
1½ cup Hollandaise sauce
Parsley, chpd, garnish
Lemon slices, garnish

Directions

FAVORITE RESTAURANTS, BON A

Arthur's, Dallas, TX Saute mushrooms, shallots, and garlic in butter until transparent. Remove from heat and mix in flour. Over low heat, slowly stir in half and half. Cook until smooth, 3-4 mins. Add chives, bay leaf, Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil. Simmer 30 mins. Remove bay leaf. Add crabmeat and cook 3-4 mins. Arrange toast slices on heatproof platter. Spoon hot crabmeat mixture over toast. Cover with hollandaise sauce. Broil until lightly browned, 1-2 mins. Garnish with parsley and lemon. S: Fav Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95

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