Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter or margarine, divided
2 1/2 c Sliced fresh mushrooms
-(about 8 ounces)
3 tb All-purpose flour
3 c Homemade chicken stock or
-canned chicken
Broth, preferably low sodium
1 1/2 c Heavy cream
12 oz Cooked crabmeat, fresh,
-canned, or frozen,
Thawed if frozen (about 1
-1/2 cups)
3/4 c Freshly grated Parmesan
-cheese
1/4 c Good-quality dry sherry,
-Optional
Salt and pepper to taste
Chopped fresh parsley

Melt 3 tablespoons of the butter in a 10-inch skillet over medium
heat; add the mushrooms and saute for about 5 minutes, stirring
occasionally, until softened. Remove from the heat and set aside.
Melt the remaining 3 tablespoons of butter in a heavy 3-quart
saucepan over medium heat; stir in the flour and blend until smooth.
Pour in the chicken stock and cream, stirring constantly; cook and
stir for 8 to 10 minutes until the mixture thickens and just begins
to boil. Add the crabmeat and reserved cooked mushrooms; cook and
stir for 2 to 3 minutes longer until heated through. Remove from the
heat; stir in grated Parmesan, sherry, if using, salt and pepper.
Serve garnished with chopped parsley.

Makes 8 servings.

Nutrition information per serving: 351 Calories; 12 g Protein; 31 g
Fat; 11 g Carbohydrates; 629 mg Sodium;
147 mg Cholesterol

[REDBOOK; Nov 1990]

Posted by Fred Peters.

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