Stuffed crabs and mushrooms

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 tablespoon Flour
½ cup Cream
1 cup Mushrooms
1 pounds Cooked crabmeat
Juice of 1/2 lemon
1 teaspoon Capers
1 teaspoon Chopped parsley
2 Egg whites, beaten stiff

Directions

Melt the butter and add the mushrooms, sliced or chopped. Cook until they are tender. Remove the mushrooms or put them to one side of the pan and add the flour. When that is well blended add the cream. When the cream sauce is thick, remove from the fire and add the other ingredients in the order given. Put the mixture back into the crab shells, or if the shells are not available ("this dish is delicious made from canned crabmeat!"), bake in a buttered casserole in a moderate oven (350) for about twenty minutes. Eight servings.--William's Recipe

From: 200 years of Charleston Cooking 1930 Shared By: Pat Stockett

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