Crab Lorenzo

Recipe Ingredients

		Favorite Restaurants Bon A
4		Mushrooms - minced (large)
1		Shallot - minced
10		Garlic - minced
1/2		Butter
1/2 cup	31g / 1.1oz	Flour
3 cups	711ml	Half and half
2 tablespoons	30ml	Chives - chpd
1 tablespoon	15ml	Bay leaf (large)
1 tablespoon	15ml	Worcestershire sauce
1/4 cup	59ml	White wine
		Salt and pepper
3/4 lb	340g / 11oz	Crabmeat
6		French bread - toasted, to 8
1 1/2 cups	355ml	Hollandaise sauce
		Parsley - chpd, garnish
		Lemon slices - garnish

Recipe Instructions

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 minutes.

Add chives, bay leaf, Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil.

Simmer 30 minutes. Remove bay leaf. Add crabmeat and cook 3-4 minutes.

Arrange toast slices on heatproof platter. Spoon hot crabmeat mixture over toast. Cover with hollandaise sauce.

Broil until lightly browned, 1-2 minutes. Garnish with parsley and lemon. S: Fav Rest Rs, Bon A

Source:
Wilma

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